http://www.canadianliving.com/food/pork_and_grainy_mustard_stew.php
1-1/2 lb pork braising cubes or pork shoulder blade boneless roasts, trimmed and cubed
1 tbsp all-purpose flour
1 1/2 tbsp vegetable oil
1 onions, chopped
2 carrots, chopped
1 celery stalks, chopped
1 cloves garlic, minced
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 cup chicken stock
1/4 cup white wine
1 bay leaf
2 tbsp grainy mustard
1/3 cup fresh green peas
2 tbsp minced fresh parsley
- Toss pork with 1 tbsp of the flour. In Dutch oven, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil as needed. Remove to plate.
- In same Dutch oven, heat remaining oil. Fry onions, carrots, celery, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
- Add stock, wine, bay leaf and 1-1/2 cups water; return pork and any accumulated juices to pan. Bring to boil; reduce heat, cover and simmer, stirring occasionally, for about 45 minutes or until meat is tender. Discard bay leaf.
- Whisk together mustard, remaining flour and 2 tbsp water; stir into stew and simmer until thickened, 3 minutes. Stir in peas and parsley; heat through, 3 minutes.
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