Post by chief_cook2 on Oct 13, 2003 17:18:57 GMT -6
1-1/2 pounds (675 g) lean pork, cubed
2 T (30 ml) flour
Salt and pepper
1 T (15 ml) paprika
4 T (60 ml) butter or margarine, divided
1 large onion, chopped
1 teaspoon (5 ml) cumin
2 cups (480 ml) beef stock
2 cups (480 ml) coarsely shredded cabbage
2 leeks, sliced
2 red apples, cut in wedges
2 medium parsnips, sliced
2 medium carrots, sliced
Combine flour, salt, pepper and paprika and coat the meat. Melt 2
T (30 ml) of butter or margarine in a stewpan, add meat and brown
on all sides; remove meat and set aside. Add remaining butter to
the stewpan and heat, add onion and saute until transparent. Stir
in leftover seasoned flour and cumin and cook until bubbly.
Gradually stir in stock and bring to a boil, stirring constantly and
pour over the meat; return to the stewpan. Add cabbage, leeks,
apples, parsnips and carrots. Cover and simmer gently for 1-1/4
hours.
Makes 4-6 servings.