Slow Cooker Pork and Mushroom Casserole

A little bit more work is required for this slow cooker pork recipe, but it's still quite an easy one. Double concentrated stock is made by using a stock cube, and just adding half the water.


Servings
4 servings


Ingredients

• 700 grams Pork (lean)
• 225 grams Closed cup mushrooms
• 400 grams Chopped tomatoes
• 1 Large red onion
• 1 Green pepper
• 2 tablespoon Plain flour
• 2 tablespoon Tomato puree
• 300ml White wine
• 150ml Veg stock (double concentrated)
• 1 teaspoon Dried sage
• Olive Oil
• Salt and pepper

Directions

1. Finely slice the onion into rings, slice the pepper into finger sized strips, rinse and slice the mushrooms.
2. Trim any excess fat from the pork and cut into thumb sized pieces.
3. Brown the pork in a little olive oil for around 5 minutes – make sure the pork is browned on all sides.
4. Pour the meat and any pan juices into the slow cooker.
5. Add a little more oil to the pan and fry the onions for about 4 minutes, until softened.
6. Add the flour to the onions and stir to cook through.
7. Once mixed, gradually add the wine and stock, stirring all the time to avoid any lumps forming.
8. Pour the entire contents of the pan along with the mushrooms, chopped tomatoes, tomato puree and sage in to the slow cooker and give it a good stir.
9. Cook on auto for 6 hours.