Braised Pork with Prunes and Carrots
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
- Ingredients
- 600 grams small, new potatoes
- salt
- 500 grams carrots
- 3 Red onions
- 2 Tbsps clarified butter
- 800 grams Pork goulash
- 1 sm can Saffron (0.1 gram)
- freshly ground peppers
- 200 milliliters dry white wine
- 300 milliliters Chicken broth
- 10 Prune (soft prunes)
Preparation steps
1.
Peel and halve potatoes. Cook in salted boiling water for about 15 minutes. Drain well. Peel carrots and cut diagonally into slices. Peel onions and cut into thin strips.
2.
Heat butter in a saucepan and brown meat on all sides. Boil down resulting juices, if desired. Add saffron, season well with salt and pepper and cook briefly. Add onions and carrots and saute, stirring, for a few minutes. Deglaze pan with wine and chicken broth, add prunes and bring to a boil. Reduce temperature and simmer, covered, for about 40 minutes on low heat or until meat is tender. During the last 15 minutes of cooking, open pan and continue braising, stirring often. Add potatoes and heat through. Serve.
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