Pork stew with prunes & apricots

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Flour
¼ teaspoon Garlic powder
1 pounds Pork cut in 1\" chunks
3 Stalks celery chopped
1 Medium onion chopped
½ teaspoon Ground cumin
¼ cup Brandy
cup Pitted prunes, halved
½ teaspoon Paprika
¼ teaspoon Pepper
2 tablespoons Oil
2 Carrots cut in 1/2\" pieces
¼ cup Chopped fresh parsley
¼ teaspoon Ground allspice
2 cups Chicken broth
1 cup Dried apricot halves

Directions

In a plastic bag combine the flour, ¼ tsp of the salt, paprika, garlic powder, and ⅛ tsp of the pepper. Add a few pieces of the meat, and shake in the flour until coated. Repeat with the remaining meat; set aside.

In a heavy saucepan, heat oil over medium high heat. Add meat several pieces at a time and brown. Remove and set aside. Reduce heat to medium low and stir in celery, carrots, onion, parsley, cumin and allspice. Cook stirring, 5 minutes. Stir in brandy and cook 2 minutes. Add broth, pork, remaining ¼ tsp of the salt and ⅛ tsp of the pepper. Bring to a boil. Cover and simmer 45 minutes, stirring occasionally. Add prunes and apri- cots, and cook 10 minutes or until fruits are tender.

Serve over noodles.

This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup

Related recipes