Veprove s krenem (piquant pork with horseradish)
4 servings
Ingredients
| Quantity | 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, |
| OR 1 celery stalk | ||
| 1 | tablespoon | Salt |
| 1 | teaspoon | Caraway seeds |
| ½ | teaspoon | Pepper |
| ¼ | cup | Prepared horseradish |
Directions
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]