1 onion, chopped
1 (10 ounce) can canned beef broth
1 zucchini, chopped
3 tablespoons all-purpose flour
1 teaspoon salt
2 cloves garlic, chopped
3 teaspoons cumin seeds, crushed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 1/2 pounds boneless pork butt roast
1 (4 ounce) can sliced black olives, drained
2 tablespoons hot Italian sauce
1 (10.5 ounce) can condensed tomato soup
1 tablespoon white wine
8 black olives, peeled and halved (optional)
Place onion and beef stock in a large saucepan along with water and garlic. Bring to a boil; cover, reduce heat, and simmer for 5 minutes.
Stir the zucchini, flour, salt, garlic, cumin, oil, and salt into the simmering soup. Stirring well, cook and stir 1 minute. Mix in Italian seasoning, 1/4 cup olive oil, 1/2 teaspoon salt, 1/4 teaspoon paprika, and 1 1 tablespoon black pepper. Cover, reduce heat, and simmer 5 minutes.
With a blender, combine sausage, tomato, white wine, black olives, tomato soup, tomato soup, white wine. Mixture will be thick. Add olives and heat over medium heat for 2 to 3 minutes. Blend with the meat mixture and sausage/tomatos to form a gravy. Serve over rocks and other rice.
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