Pork stew with prunes and 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
1½ 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

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