This sweet and sour stovetop
stew boasts flavors from Milwaukee—beer, caraway and onions,
all close to German culinary hearts. Let the stew simmer for
an hour or so while preparing mashed potatoes to serve under
the stew. Toss a green salad with vinaigrette.
Milwaukee
Pork Stew
- 2 pounds boneless pork
shoulder or sirloin, cut into 1/2-inch cubes
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
4 large onions, peeled and sliced 1/2-inch thick
1 garlic clove, crushed
1 teaspoon caraway seed
1 bay leaf
1 (14 1/2-ounce) can chicken broth
1 (12-ounce) can beer
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1/4 cup chopped fresh parsley
- In shallow bowl toss together
flour, salt and pepper. Dust pork cubes with seasoned flour.
- Heat oil in deep skillet
or Dutch oven over medium high heat; brown pork cubes slowly,
about 10 to 15 minutes, turning to brown evenly.
- Add onions and garlic;
cook and stir 5 minutes, until onion is limp.
- Stir in caraway seed,
bay leaf, chicken broth, beer, vinegar and brown sugar; bring
to a boil. Lower heat, cover and simmer for 1 hour, until pork
is very tender, stirring occasionally.
- Stir in parsley before
serving.
Makes 8 servings.
Nutrition Facts
Calories 280 calories
Protein 21 grams
Fat 15 grams
Sodium 720 milligrams
Cholesterol 70 milligrams
Saturated Fat 4 grams
Carbohydrates 11 grams
Recipe provided courtesy of Pork, The Other White
Meat.
