FIERY
PORK STEW
Eldig fläskgryta
2 onions, sliced
½ to 1 teaspoon salt
¼ to ½ teaspoon white pepper
1 ¼ to 1 ¾ cups water
2 tablespoons white wine vinegar
2 meat bouillon cubes
1 to 1 ¾ oz mild peperoni
1 red bell pepper
3 teaspoons caraway
1 tablespoon dried oregano
2 tablespoons chopped parsley
Melt the fat in a frying pot and
brown meat and onions until coloured. Flavour with salt and pepper. Pour on
water and vinegar and crumble in the bouillon cubes. Bring to a boil and then
simmer slowly for 30 minutes.
Eldig fläskgryta
Peperoni makes this pork casserole
fiery and flavourful. Serve this heartwarming dish on a gloomy autumn day with
rice, iceberg lettuce and bread.
4 servings
1 1/3 lbs boneless pork cut in cubes
2 tablespoons butter or margarine2 onions, sliced
½ to 1 teaspoon salt
¼ to ½ teaspoon white pepper
1 ¼ to 1 ¾ cups water
2 tablespoons white wine vinegar
2 meat bouillon cubes
1 to 1 ¾ oz mild peperoni
1 red bell pepper
3 teaspoons caraway
1 tablespoon dried oregano
2 tablespoons chopped parsley
Cut the pepperoni in long slices and
remove the pips. Cut the bell pepper in pieces. Add peperoni, sweet pepper
and caraway and boil for 5 to 10 minutes. Flavour with oregano, salt and pepper
to taste, sprinkle with parsley and serve.
Enjoy!
Bella
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