Pork Stew with Rosemary and Cranberries
2 lb pork stew meat, rubbed with salt and 1 1/2 tsp paprika 3 Tb butter/canola oil mix 1 large onion - chopped 3-4 garlic cloves - crushed 1 tsp lightly crushed dried rosemary 6 oz red wine 6 oz water 8 oz sliced mushrooms (optional) 4 Tb sour cream (optional) 1/2 cup cranberries - fresh or frozen for a sour dish, or use dried for a slightly sweeter taste.
Brown meat in fat, remove from pot. Saute onions until glassy. Add garlic, rosemary, wine, water & meat.
Cover and braise until tender (approx. 1 hour)
20 minutes before meat is done - Simmer mushrooms separately in their own juices. Add to stew.
Fifteen minutes before meat is done - Add cranberries.
Finish with sour cream if desired (I leave it out).
Serve with rice.
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