Recipe: Pork Stew with Rosemary and Cranberries

Pork Stew with Rosemary and Cranberries
rec.food.recipes/Jodie Kain (1996)

Here's a delicious stew that was originally a Czech chicken casserole, but tastes much better now. Hope you enjoy it.

2 lb pork stew meat, rubbed with salt and 1 1/2 tsp paprika
3 Tb butter/canola oil mix
1 large onion - chopped
3-4 garlic cloves - crushed
1 tsp lightly crushed dried rosemary
6 oz red wine
6 oz water
8 oz sliced mushrooms (optional)
4 Tb sour cream (optional)
1/2 cup cranberries - fresh or frozen for a sour dish, or use dried for a slightly sweeter taste.

Brown meat in fat, remove from pot. Saute onions until glassy. Add garlic, rosemary, wine, water & meat.

Cover and braise until tender (approx. 1 hour)

20 minutes before meat is done - Simmer mushrooms separately in their own juices. Add to stew.

Fifteen minutes before meat is done - Add cranberries.

Finish with sour cream if desired (I leave it out).

Serve with rice.