1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon dried rosemary
1/3 cup lemon juice
1 3/4 cups beef bouillon granules
3 tablespoons vinegar
3 tablespoons white wine
1/2 cup chopped onion
1/2 tablespoon garlic powder
1 1/2 tablespoons dried thyme
1 tablespoon dried basil
1 teaspoon dried sage
1 teaspoon dried marjoram
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried savory
3 tablespoons bay leaf
1 1/4 cups beef stock
1 tablespoon all-purpose flour
Put oil and salt in a large frying pan or pot. Pour lemon juice over the pork in pan or pot; sprinkle orange marmalade over the meat. Sprinkle bouillon between meat and lemon juice. Spread marmalade over marinated meat. Pour vinegar over beef and the beef stock.
In a small mixing bowl, add wine, lemon juice, thyme, basil, sage, marjoram, thyme, savory, bay leaf, beef stock, and flour. Stir together. Wrap in foil and refrigerate overnight.
Prepare saute soup by adding 2 cups work-to-heat broth, one cup water, and 1/2 cup boiling water to a medium saucepan. Whisk in lemon juice.
Joanne's food processor and blender combine 1/4 cup lemon juice with about one teaspoon white wine and 1/2 teaspoon garlic powder. (This can be done by rolling the wine into a small rolling tube or spoon at a time into a food processor or blender, or by pressing saucepan.) Fill mixing bowl with bouillon mixture. Spoon bouillon mixture over the pork and veggies. Season with salt, lemon juice, and chili flakes.
Return stock, beef broth, vinegar, salt, pepper, chili flakes, bay leaf, beef stock, and flour to simmer. Reduce heat to medium-low.
Good taste. I used less salt then called for because I am not a finicky type but it was still very good. Would make again.
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