Serves: 4
Total Calories: 502

3/4 pound ground pork
1/4 cup flour
1 egg large
2 tablespoons onions minced
1/2 teaspoon salt
1/2 teaspoon coriander ground
1/2 teaspoon sage dried
1/2 teaspoon thyme dried
1/8 teaspoon black pepper
1/2 cup water
5 tablespoons margarine
1/2 cup onion chopped
1 cup mushrooms sliced
2 tablespoons flour
1 1/2 cups water
2 teaspoons beef bouillon
1/8 teaspoon black pepper
1/2 cup sour cream
4 potatoes boiled

In a small mixer bowl at low speed, beat pork, 1/4 cup flour, egg, minced onion, salt, coriander, sage, thyme, and 1/8 teaspoon pepper just until blended. Slowly add 1/2 cup water and beat until mixture is smooth and light.

In a large skillet over medium-low heat, heat 2 tablespoons of the margarine until foam subsides. Drop about 1/4 cup of the pork mixture at a time into skillet and shape into patties about 1/2 -inch thick. Sauté 7 minutes or until a rich medium-brown crust forms. Turn patties and cook 7 minutes longer or until no longer pink in the center. Drain on paper towels and keep warm.

In a medium saucepan over medium heat, sauté chopped onion in 1 tablespoon of the margarine 3 minutes. Add mushrooms and sauté 2 minutes longer. Remove to a small bowl set aside.

In the same saucepan over medium heat, melt remaining 2 tablespoons margarine. Add 2 tablespoons flour. Cook and stir 1 minute or until lightly browned. Stir in 1 1/2 cups water, bouillon granules, and 1/8 teaspoon pepper. Stirring, bring to a boil and boil 3 minutes or until thickened. Remove from heat. Return onion and mushrooms. Stir in sour cream until blended. Cook over low heat just until heated through (do not boil).

Serve with potatoes. Pass gravy separately.

Nutritional Facts:

Serves: 4
Total Calories: 502
Calories from Fat: 286

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