Veprove s krenem (piquant pork w/horsera
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean pork; cut into 1-1/2\" cubes |
| 2 | tablespoons | Butter or margarine |
| 2 | cups | Water |
| 1 | cup | Vinegar |
| 1 | medium | Onion; stuck with: |
| 3 | Whole cloves | |
| 1 | medium | Carrot |
| 1 | small | Celery root (knob celery); peeled -or- |
| 1 | Celery stalk | |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Caraway seeds |
| ½ | teaspoon | Pepper |
| ¼ | cup | Prepared horseradish |
Directions
From: gemini@... (Georgette & Dave Burnside) Date: Wed, 07 Feb 1996 04:06:07 GMT From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 4] Brown pork in hot butter on all sides in deep kettle. Add water and all other ingredients except horseradish. Simmer, covered, for 1½ 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.
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