Ingredients
- 8 ounces dried porcini mushrooms
- 1 cup boiling water
- 1/2 stick (4 tablespoons) unsalted butter
- 2 pounds cubed pork (use boneless pork chops--better value)
- 14 ounces sliced yellow onions (about two small or one large sliced in 1/4" slices from stem to root)
- 1 1/2 teaspoons chopped garlic (3 to 4 cloves)
- 6 peeled and seeded ripe vine tomatoes, chopped
- 1/3 cup vodka
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cups mushroom broth (recommend Better Than Bouillon Mushroom Base)
- 1 teaspoon fennel seeds (crushed using a mortar and pestle or chopped)
- 2 teaspoons paprika
- 1 cup full-fat sour cream
- 3 tablespoons chopped parsely
Method
- First, soak the porcini mushrooms in the boiling water for at least 15 minutes (don't boil the mushrooms, though). Save the water.
- Heat the butter in a heavy pot over medium-high heat.
- Working in batches, brown the pork in the butter. Add salt and pepper to taste as you go.
- Add the onions to the meat and cook for 5 minutes.
- Add the vodka to deglaze the pot.
- Add the garlic and cook for an additional minute.
- Add the tomatoes, mushrooms with liquid, broth, salt and black pepper and bring to a boil.
- Reduce heat and simmer uncovered for 30 minutes.
- Remove the meat from the pot (Really? YES! I know it's a pain but it keeps the meat from getting tough) with a slotted spoon and set aside.
- Bring sauce to a boil and reduce by half (about 15 - 20 minutes).
- Reduce heat to medium and using a large whisk, mix in the sour cream to the sauce.
- Add the meat back to the pot along with the fennel seeds and paprika.
- Reduce heat and simmer uncovered for another 20 minutes.
- Serve in bowls, over sauerkraut, or over potatoes with chopped parseley.
Serves six to eight.
No comments:
Post a Comment