Monday, 22 February 2021
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| Blackhorse Stew |
"A non-public favourite of mine. This got here to me in Fulda, Germany in 1980 from the Officer's Wives Club for the 11th ACR. Serve over mashed potatoes."
Ingredients :
- five boneless pork chops, reduce into cubes
- 2 tablespoons all-purpose flour
- half pound bacon, diced
- 1 large onion, diced
- 3 tablespoons paprika
- 1 (12 fluid ounce) can or bottle beer
- 1 (14.Five ounce) can sauerkraut, drained
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H15M |
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- Preheat oven to 350 levels F (one hundred seventy five degrees C).
- Toss red meat and flour collectively in a bowl to coat.
- Place bacon in a large skillet and cook over medium-high warmth until sufficient fat renders to coat the bottom of the pan; upload beef and onion. Cook and stir the combination until completely browned, about 10 mins. Drain about half the grease from the skillet and return to warmth.
- Season aggregate with paprika; stir. Pour beer over the beef aggregate, carry to a simmer, and cook 5 minutes.
- Spread sauerkraut into the bottom of a casserole dish. Pour pork mixture over the sauerkraut. Cover dish with aluminum foil.
- Bake in preheated oven for forty five mins.
Notes :
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