Savory Pork Stew with Potato Dumplings

Use frozen vegetables to make a hearty stew quickly--no washing, peeling or slicing required.


4 servings


1 pound pork boneless loin, cut into 3/4-inch cubes
1/2 teaspoon pepper
1 1/2 teaspoons olive oil
1 (12 ounce) jar pork gravy
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1/8 teaspoon ground red pepper (cayenne)
1 (1 pound) bag frozen broccoli, red peppers, onions and mushrooms
1/2 (7.2 ounce size) package Betty Crocker® butter & herb mashed potatoes 1 1/4 cups hot water 1/2 cup milk 2 tablespoons butter or margarine
1 egg, beaten


Season pork with pepper. Heat oil in 10-inch skillet over medium heat. Cook pork in oil 3 to 4 minutes or until brown, turning to brown evenly.

Stir together gravy, mustard, vinegar, Worcestershire sauce and red pepper; stir into pork. Heat to boiling, stirring occasionally. Stir in vegetables. Heat to boiling; cover and simmer over medium-low heat 8 minutes, stirring occasionally.

Heat hot water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Add egg; whip with fork until smooth. Spoon potatoes over simmering pork mixture. Cover and heat through 5 minutes.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 25 minutes

Additional Information

Serve in shallow bowls with warm dinner rolls or French bread.

Dumplings are usually made from a combination of wheat flour, fat and baking powder. Here, we've taken mashed potatoes and given them more body by adding an egg to create potato dumplings.

Nutritional Information

1 Serving (1 Serving): Calories 290 (Calories from Fat 125), Total Fat 14 g (Saturated Fat 5 g), Cholesterol 130 mg; Sodium 1350 mg; Total Carbohydrate 22 g (Dietary Fiber 3 g), Protein 22 g; Exchanges: 1 1/2 Starch

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