AUTUMN STEW
Höstgryta
salt, white pepper
1 teaspoon paprika
7 to 10 oz fresh mushrooms
1 green bell pepper
4 tomatoes
¾ cup thick cream
some Chinese soy sauce
7 oz “prinskorv” (small sausages, I think
the ones you normally serve for breakfast are perfect,
what are they called – chipolatas?)
10 green olives
Slice the pork fillets and brown until golden on both sides. Flavour with salt and pepper and sprinkle with some paprika. Transfer to an oven-proof pot. Rinse, trim and slice the fresh mushrooms (or some other good mushroom). Add them to the pot. Shred the well-trimmed bell pepper and add that to the pot as well. Pour in the cream, flavoured with a few drops of soy sauce.
Höstgryta
This stew is good enough to serve to the King
or Queen, if you should want to do that.
6 servings
2 pork fillets
2 tablespoons butter or margarinesalt, white pepper
1 teaspoon paprika
7 to 10 oz fresh mushrooms
1 green bell pepper
4 tomatoes
¾ cup thick cream
some Chinese soy sauce
7 oz “prinskorv” (small sausages, I think
the ones you normally serve for breakfast are perfect,
what are they called – chipolatas?)
10 green olives
Slice the pork fillets and brown until golden on both sides. Flavour with salt and pepper and sprinkle with some paprika. Transfer to an oven-proof pot. Rinse, trim and slice the fresh mushrooms (or some other good mushroom). Add them to the pot. Shred the well-trimmed bell pepper and add that to the pot as well. Pour in the cream, flavoured with a few drops of soy sauce.
Scald and skin the tomatoes and put them on top of
it all. Cover and simmer for about 20 to 25 minutes. Shake the pot
occasionally. Flavour to taste with more salt and pepper if needed, and the
spices you like yourself.
Right before the pot goes on the table you put in
small, newly fried sausages and split green olives. Baguette and a green salad
is almost a must …
Enjoy!
Bella
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