Recipe for Veprove S Krenem (Piquant Pork With Horseradish)


2 lb lean pork, cut into 1 1/2-inch cube; s
2 tablespoon butter or margarine
2 cup water
1 cup vinegar
1 medium onion, stuck with 3 cloves
1 medium carrot
1 small celery root (knob celery), peeled,
1 or 1 celery stalk
1 tablespoon salt
1 teaspoon caraway seeds
1/2 teaspoon pepper
1/4 cup prepared horseradish


Brown pork in hot butter on all sides in deep kettle. Add water and all other ingredients except horseradish. Simmer, covered, for 1 1/2 hours, or until tender. Transfer meat to hot platter; keep hot. Force stock through sieve or puree in electric blender. Pour stock over meat. Top with horseradish. Serve with boiled potatoes.

Makes 4 to 6 servings.

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