Veprove s krenem (piquant pork with horseradi

Yield: 4 Servings

Measure Ingredient
2 pounds Lean pork, cut into 1 1/2-inch cubes
2 tablespoons Butter or margarine
2 cups Water
1 cup Vinegar
1 medium Onion, stuck with 3 cloves
1 medium Carrot
1 small Celery root (knob celery), peeled,
\N \N OR 1 celery stalk
1 tablespoon Salt
1 teaspoon Caraway seeds
½ teaspoon Pepper
¼ cup Prepared horseradish

Brown pork in hot butter on all sides in deep kettle. Add water and all other ingredients except horseradish. Simmer, covered, for 1½ hours, or until tender. Transfer meat to hot platter; keep hot. Force stock through sieve or puree in electric blender. Pour stock over meat. Top with horseradish. Serve with boiled potatoes.

Makes 4 to 6 servings.

From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 4]

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