| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Bavarian |
Main dish |
1 |
Recipe |
INGREDIENTS
| 2 |
lb |
Pork shoulder |
| 1 |
|
Onion, diced |
| 2 |
|
Carrots, diced |
| 1 |
|
Celery rib, diced |
| 3 |
c |
Beef broth |
|
|
Salt |
|
|
Pepper |
| 1 |
ts |
Caraway seeds |
| 1 |
ts |
Cornstarch |
INSTRUCTIONS
Heat oil in big pot (a pressure cooker is even better). Salt and pepper
meat and brown it slightly on all sides to close pores of meat. Remove meat
from pan and discard oil.
Braise onions lightly.
Prepare broth in separate pot, ad hot broth to onions. Add meat, carrots,
caraway, and celery.
Cook about 90 minutes or until meat is tender (about 50 minutes in
pressure cooker). Remove meat and cut in slices. Add cornstarch to make
smooth sauce; boil for about one minute.
Serve with potato dumplings.
Source: Alex Lauterbach
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Nov 17, 1998
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”