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PORK AND PEPPER CASSEROLE

700g lean pork
2 Tbsp oil
1 green capsicum
2 large onions
225g mushrooms
25g flour
300ml dry white wine
150ml chicken stock
2 Tbsp tomato puree
1 tsp sage (opt)
salt and pepper
4 tomatoes

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 crockpot.
Cover and cook on LOW 7 - 8 hours.

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