| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Ethnic, Pork | 4 | Servings | |
INGREDIENTS
| 2 | lb | Lean pork, cut into 1 |
| 1/2-inch cubes | ||
| 2 | T | Butter or margarine |
| 2 | c | Water |
| 1 | c | Vinegar |
| 1 | Onion, stuck with 3 cloves | |
| 1 | Carrot | |
| 1 | Celery root, knob celery | |
| peeled | ||
| OR 1 celery stalk | ||
| 1 | T | Salt |
| 1 | t | Caraway seeds |
| 1/2 | t | Pepper |
| 1/4 | c | Prepared horseradish |
INSTRUCTIONS
Brown pork in hot butter on all sides in deep kettle. Add water and all other ingredients except horseradish. Simmer, covered, for 1 1/2 hours, or until tender. Transfer meat to hot platter; keep hot. Force stock through sieve or puree in electric blender. Pour stock over meat. Top with horseradish. Serve with boiled potatoes. Makes 4 to 6 servings. From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 4] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 511
Calories From Fat: 306
Total Fat: 34.1g
Cholesterol: 141.5mg
Sodium: 2019.6mg
Potassium: 978.7mg
Carbohydrates: 5.8g
Fiber: 1.9g
Sugar: 3.2g
Protein: 40.5g