German Pork And Mushroom Stew
- 1 tablespoon cooking oil
- 2 pounds lean pork shoulder cut 1" cubes
- 1 cup chopped onions
- 1/4 cup dry white wine
- 1/4 teaspoon freshly-ground black pepper
- 2 tablespoons flour
- 1/2 pound knockwurst thick sliced
- 1 bay leaf
- 2 whole cloves
- 1 teaspoon caraway seed
- 1/2 teaspoon salt
- 1 pound fresh mushrooms
- 1 1/4 cups water
- 1/4 cup chopped fresh parsley
In a large heavy saucepot or Dutch oven heat oil. Add pork, half at a time; brown well on all sides. Remove pork.
To drippings in saucepot add onions; saute 2 minutes. Return pork to sauce pot along with 1 1/2 cups water and wine. Cook and stir to scrape drippings from bottom of pot. Stir in knockwurst, bay leaf, cloves, caraway, salt and black pepper. Bring to the boiling point. Reduce heat and simmer, covered, until pork is tender, about 2 hours, stirring occasionally.
Rinse, pat dry and halve fresh mushrooms and add to pot. Blend flour with 2 tablespoons cold water. Stir into stew. Cover and simmer 15 minutes. Stir in parsley. Serve over hot cooked noodles, if desired.
This recipe yields 8 servings.