SUNDAY PORK AND WINE STEW
Vindoftande söndagsgryta
Lovely smells from wine and onions from a lovely stew simmering on the stovetop works like a magnet to get people to the table. Sautéed whole almonds gives it an awesome finish.
Serves 4
14 oz to 1 lb boneless pork, e.g. shoulder
12 small onions
2 tablespoons butter or margarine
salt
1 teaspoon paprika
0.8 cup water
0.8 cup white wine
2 tablespoons tomato paste
1 garlic clove
6 tomatoes
20 whole almonds
Cut the meat in rather thin slices. Peel the onions. Brown meat and onions in fat in a frying pan and then transfer it to a pot. Flavor with salt and other spices. Whisk out the pan with approx 0.8 cup water and pour this in the pot. Add wine, tomato paste and crushed garlic. Cover with a lid and simmer for about 30 minutes or until the meat is tender.
Scald and skin the tomatoes. Put them in the pot and simmer for another 5 minutes or so. Quickly boil the almonds in some water, then skin them and sauté them in some fat. Sprinkle them over the stew and serve with boiled rice or potatoes and a salad, preferably with leek if you like that.
Enjoy!
Bella
Vindoftande söndagsgryta
Lovely smells from wine and onions from a lovely stew simmering on the stovetop works like a magnet to get people to the table. Sautéed whole almonds gives it an awesome finish.
Serves 4
14 oz to 1 lb boneless pork, e.g. shoulder
12 small onions
2 tablespoons butter or margarine
salt
1 teaspoon paprika
0.8 cup water
0.8 cup white wine
2 tablespoons tomato paste
1 garlic clove
6 tomatoes
20 whole almonds
Cut the meat in rather thin slices. Peel the onions. Brown meat and onions in fat in a frying pan and then transfer it to a pot. Flavor with salt and other spices. Whisk out the pan with approx 0.8 cup water and pour this in the pot. Add wine, tomato paste and crushed garlic. Cover with a lid and simmer for about 30 minutes or until the meat is tender.
Scald and skin the tomatoes. Put them in the pot and simmer for another 5 minutes or so. Quickly boil the almonds in some water, then skin them and sauté them in some fat. Sprinkle them over the stew and serve with boiled rice or potatoes and a salad, preferably with leek if you like that.
Enjoy!
Bella
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