Meat's

Country Pork and Noodles

• 1 pound roasted pork tenderloin -- diced
  (about 2 cups)
  
• 4 cups chicken stock -- divided
• 2 tablespoons cornstarch
• 7 ounces dry egg noodles
• 1/2 red bell pepper -- diced
• 3/4 cup frozen peas (about 4 ounces)
• 1/8 teaspoon black pepper
• 2 teaspoons butter

In small bowl stir together 1/4 cup stock and
cornstarch, set aside. In 4-quart saucepan, bring
remaining stock to a boil; add noodles and cook
for 5 minutes. Stir in bell pepper, peas and
black pepper. When noodles are soft, stir in
cornstarch slurry. Cook and stir until slightly
thickened; stir in pork and butter. Heat through.
Per serving: 270 Calories (kcal); 5g Total Fat;
(19% calories from fat); 22g Protein; 30g
Carbohydrate; 84mg Cholesterol; 1510mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat;
0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates

Country Style Steak

Bill Neal's Southern Cooking - Bill Neal

Chapel Hill

• 1 1/2 teaspoons fresh ground black pepper
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 2 1/2 pounds round steaks, cut 1/2" thick
• 3 slices bacon, cut in 1" squares
• peanut oil or lard, if needed
• 6 tablespoons flour
• 1 teaspoon salt
• 4 cups sliced onions
• 2 cloves garlic, chopped
• 1/2 teaspoon sugar
• 3 cups cold water or beef stock

Combine the pepper, thyme, sage, and red pepper
flakes in a bowl and rub the steaks well all over
with the mixture. Set aside to season for at
least 20 minutes, preferably overnight, covered,
in the refrigerator.
Render the bacon in the skillet or saute pan until
it browns. Remove the bacon, drain, and set aside.
If necessary add fat to the pan for browning the
steaks. Combine the flour and salt on a plate and
dredge the steaks reserving the remaining flour
for thickening the gravy. Over medium heat brown
the beef well on each side and reserve the steaks.
Add the onions and garlic and saute over low heat
until tender. Sprinkle with sugar and the
remaining flour. Stir in well, raise heat to
medium, and cook until golden. Add the water or
stock slowly, stirring constantly. Return the
steaks and bacon to the pan and simmer for 40
minutes or until very tender.

Serves 6 to 8