Serves: 6
Total Calories: 257

1 pound lean pork shoulder steak, shoulder
1 cup chopped onion (about 1 large)
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves
1/4 teaspoon pepper
1/2 cup water
2 cups 1-inch slices carrots (about 6 medium)
1 , large green pepper, , cut into 1-inch pieces
3 cups halved mushrooms (about 8 ounces)
1/2 cup burgundy wine or other dry red wine
1 (8-ounce) can tomato sauce

rim fat from pork shoulder cut into 1-inch cubes. Spray 3-quart nonstick saucepan with nonstick cooking spray. Cook and stir pork over medium heat until brown. Stir in onion, basil, rosemary, pepper and water. Heat to boiling reduce heat. Cover and simmer until pork is almost tender, about 1 hour. Stir in remaining ingredients. Cover and simmer until vegetables are tender, stirring occasionally, about 30 minutes.
1 Serving: Calories 215 (Calories from Fat 110) Fat 12g (Saturated 4g) Cholesterol 40mg Sodium 270mg Carbohydrate 13g (Dietary Fiber 2g) Protein 13g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 257
Calories from Fat: 116

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