Milwaukee Pork Stew
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
- 1 (2 pound) boneless blade pork roast, or sirloin, cut into 1/2-inch cubes
- 1/3 cup flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons
- 4 large onions, peeled and sliced 1/2-inch thick
- 1 clove garlic,
- 1 teaspoon caraway seed
- 1 bay leaf
- 1 (14 1/2 ounce) can chicken
- 1 (12 ounce) can beer
- 2 tablespoons red wine vinegar
- 1 tablespoon
- 1/4 cup fresh parsley, chopped
- In shallow bowl toss together flour, salt and pepper. Dust pork cubes with seasoned
- Heat oil in deep skillet or Dutch oven over medium high heat; brown pork cubes
slowly, about 10-15 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,
- Stir in parsley before serving.
Nutritional Information: Calories: 280 calories Protein: 21 grams Fat: 15
grams Sodium: 720 mlligrams Cholesterol: 70 milligrams Saturated Fat: 4 grams Carbohydrates:
Reprinted with permission from the National Pork Board - porkbeinspired.com.