6 tablespoons corona (water)
1 tablespoon olive oil
2 cups diced onion
2 cups diced celery
1 (32 ounce) can beef broth
1/2 cup white wine
1 (15 ounce) can artichoke hearts, drained
1 cup fresh broccoli florets
Heat 5 tablespoons corona (water) in 10-inch skillet over medium heat. Add olive oil, onion and celery; cook, stirring constantly, for 5 minutes or until onion is soft.
Mix in beef broth, white wine, artichoke hearts, sliced black olives and lemon juice. Reduce heat to low.
Bring a large pot of water to a boil, and add pork. Stirring constantly, cook and stir 2 minutes in the boiling water. Remove pork from water, leaving 4 legs. Add the toast, broccoli, and olives to skillet. Cook, stirring constantly, for 1 minute, or until sauce thickens slightly.
Stir cabbage into the skillet. Spoon sauce over the pork as it cooks. Mix in egg noodles, and spoon sauce over the pork. Spoon sauce over the pork as it cooks. Heat through, and spoon over the cabbage.
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