Pork stew with prunes and apricots
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Flour |
| ¼ | teaspoon | Garlic powder |
| 1 | pounds | Pork cut in 1\" chunks |
| 3 | Stalks celery chopped | |
| 1 | Medium onion chopped | |
| ½ | teaspoon | Ground cumin |
| ¼ | cup | Brandy |
| 1½ | cup | Pitted prunes, halved |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Oil |
| 2 | Carrots cut in 1/2\" pieces | |
| ¼ | cup | Chopped fresh parsley |
| ¼ | teaspoon | Ground allspice |
| 2 | cups | Chicken broth |
| 1 | cup | Dried apricot halves |
Directions
In a plastic bag combine the flour, ¼ tsp of the salt, paprika, garlic powder, and ⅛ tsp of the pepper. Add a few pieces of the meat, and shake in the flour until coated. Repeat with the remaining meat; set aside.
In a heavy saucepan, heat oil over medium high heat. Add meat several pieces at a time and brown. Remove and set aside. Reduce heat to medium low and stir in celery, carrots, onion, parsley, cumin and allspice. Cook stirring, 5 minutes. Stir in brandy and cook 2 minutes. Add broth, pork, remaining ¼ tsp of the salt and ⅛ tsp of the pepper. Bring to a boil. Cover and simmer 45 minutes, stirring occasionally. Add prunes and apri- cots, and cook 10 minutes or until fruits are tender.
Serve over noodles.
This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup