Leftover Pork And Gravy Stew Recipes

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LEFTOVER PORK AND VEGETABLES



Leftover Pork and Vegetables image

When I buy pork roast that's too much for two people, I have this second-day dish in mind. It's a family favorite that doesn't taste like leftovers. -Shirley Tower, Southwick, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 12

1/3 cup chopped red onion
1/2 cup chopped sweet red or chopped green pepper
1 celery rib, chopped
1 tablespoon olive oil
1 cup cubed cooked pork (1/2-inch cubes)
3/4 cup frozen sliced carrots, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup pork gravy
1/3 cup chicken broth
2 tablespoons soy sauce
1/8 teaspoon pepper
Hot cooked rice

Steps:

  • In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice.

Nutrition Facts :

LEFTOVER PORK AND GRAVY STEW



Leftover Pork and Gravy Stew image

This is a great dish to use leftover pork and gravy, and it's so easy to fix. I use the crockpot, but it can be done on the stove or in the oven. We love this dish, as it has a little different taste to it.

Provided by carole in orlando

Categories     Stew

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 cups cooked pork roast, cubed
2 cups pork roast gravy
1 (28 ounce) can sweet potatoes, drained
1 (14 1/2 ounce) can diced tomatoes
1 large bell pepper, cubed
1 large onion, cut in wedges
1 cup frozen peas
1 bay leaf
1/2 teaspoon thyme
10 drops hot sauce

Steps:

  • In a crockpot place the onions, bell pepper on the bottom.
  • Add the sweet potatoes, peas and canned tomatoes, sprinkle with the thyme and the hot sauce,tuck the bay leaf into the juices.
  • Place the leftover pork roast on top and cover with the leftover gravy.
  • Cook on low for about 6 hours, or on high for 3 hours.
  • Just until the flavors are melded and the onions and bell peppers are cooked.
  • Serve with hot crusty bread and a salad.
  • This can be done on top of the stove or baked as a casserole also.

Nutrition Facts : Calories 425.4, Fat 5.1, SaturatedFat 1.7, Cholesterol 1.4, Sodium 2725.4, Carbohydrate 85.6, Fiber 11.1, Sugar 16.7, Protein 11.7

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