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Pork Stew with Vegetables and Potatoes
Ingredients
| 800 g | lean pork, cut in 2cm cubes |
| 2 | onions, chopped |
| 30 g | butter |
| 1/2 l | vegetable stock |
| salt and pepper | |
| 250 g | carrots, diced |
| 1 stalk(s) | leek, diced |
| 3 stalk(s) | celery, diced |
| 1 | parsley root, diced |
| 2 tbsp | wine vinegar |
| 1 tsp | marjoram |
| 1 pinch(es) | freshly ground nutmeg |
| 800 g | potatoes, peeled |
Method
Preparation time: ca. 20 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a
Cook the potatoes in salted water for 20 minutes, then drain.
In a large saucepan heat the butter and fry the meat stirring over high heat util brown and crispy. Reduce the heat and add the onions, carrots, leek, celery and parsley root. Sauté for 5 minutes. Pour in the stock and the vinegar, cover and cook for 10-15 minutes. Stir in marjoram and nutmeg. Season to taste with salt and pepper.
Serve the pork stew with the potatoes.
In a large saucepan heat the butter and fry the meat stirring over high heat util brown and crispy. Reduce the heat and add the onions, carrots, leek, celery and parsley root. Sauté for 5 minutes. Pour in the stock and the vinegar, cover and cook for 10-15 minutes. Stir in marjoram and nutmeg. Season to taste with salt and pepper.
Serve the pork stew with the potatoes.
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