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Pork and Pepper Casserole
700 g lean pork
2 tablespoons oil
1 green capsicum
2 large onions
225 g mushrooms
25 g flour
300 ml dry white wine
150 ml chicken stock
2 tablespoons tomato puree (optional)
1 teaspoon sage
salt & pepper
Cut the pork into cubes and brown lightly in the oil. Add chopped capsicum, thinly slice onions and sliced mushrooms and cook for 3 minutes. Stir in the flour and cook 2 minutes. Add the wine, stock, tomato puree, sage (if using), salt and pepper to taste and bring to the boil. Peel the tomatoes, remove the pips and chop the flesh. Add to the onions etc. , then place in the slow cooker. Cover and cook on LOW 7 - 8 hours.
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