Italian Style Pork Roast with Mushroom Gravy


Sometimes when you try something new in the kitchen you hit a home run and create something wonderful. This reminds me of the dishes I sometimes order at fancy Italian restaurants–only better.





  • 1 to 3 lb pork roast
  • 2 packages fresh, sliced mushrooms, rinsed and drained
  • 1 medium onion, chopped
  • 3 cloves minced garlic
  • 2 tablespoons butter
  • 2 tablespoons cooking oil
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 teaspoon salt, (if desired)
  • 1 teaspoon Italian seasoning
  • 1 tablespoon basil
  • 1/4 teaspoon black pepper

Preheat oven to 350 F. Generously season pork roast with salt, pepper, and Italian seasoning. Bake at 20 minutes per pound. Begin preparing gravy during the last 30 minutes of cooking time.

Place butter and cooking oil in a large skillet or saute pan. Once butter is completely melted add onion, garlic and mushrooms. Stir frequently until onions and mushrooms are thoroughly cooked. Add flour and stir until all the flour is moistened. Pour in chicken broth and bring to a boil, stirring frequently. Once gravy is boiling reduce heat to a simmer and add seasonings and salt, (if desired.) Spoon over sliced pork and serve with pasta, rice, or mashed potatoes.

Swedish Meatballs

swedish meatballsI’m fortunate becauseĀ I went to school during a time when home economics was still being taught. And it should still be taught today, since food is kind of important, and knowing how to safely prepare it is an actual life skill. That said, I still have my recipe box from my 7th and 8th grade home economics class, and the recipes are actually quite good.

Here is another classic dish, courtesy of Mrs. Witt’s 8th grade home economics class.


  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 cup rolled cracker crumbs or breadcrumbs
  • 2 eggs
  • 2 tablespoons cooking oil
  • 1 tablespoon flour
  • 2 cups milk
  • salt and pepper

Combine meat, eggs, onion and crumbs in a large mixing bowl and mix until well blended. Heat oil in a skillet and roll the meat into balls, approximately 1 to 1 1/2 inches thick. Brown meatballs in skillet. Once the meatballs are thoroughly cooked remove them from the skillet and set aside. Stir flour into the pan drippings and add the milk, stirring rapidly. Bring to a boil, reduce heat, and place meatballs back in gravy. Salt and pepper to taste. Cover and simmer on low for 10 minutes. Serve with mashed potatoes or noodles.


Beef Tips

Beef Tips 2Classic, timeless cuisine doesn’t get any better than this. This recipe is super easy, and it’s one I often prepare at the end of a busy day when I haven’t had much time for cooking.




  • 1 to 2 pounds sirloin, round steak or chuck steak, cubed
  • 1 medium onion, chopped
  • 2 small (7 oz) cans of mushrooms
  • 4 tbsp butter
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1/4 cup red cooking wine
  • salt and pepper (to taste)
  • 1 package brown gravy mix
  • water, milk or beef broth

Chop onion and slice beef into small cubes. Melt butter in a skillet and add onions and beef. Cook until onions are clear and the beef is brown. Add mushrooms, soy sauce, Worcestershire sauce, and cooking wine. Salt and pepper to taste. Bring to a boil, reduce heat to low, cover, and simmer for 40 to 45 minutes, stirring occasionally. If mixture gets too dry, add beef broth or water. Once beef is tender increase heat to medium, add gravy mix and stir, adding water, milk or beef broth until desired consistency is reached. Serve over toast, noodles or mashed potatoes.

Note: Low sodium gravy mix works best as the soy sauce and Worcester sauce already have plenty of sodium.