Schweines Mit Bodabire & Aepfel Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
500 gram: Pork, a generous lb
1: Onion,
2 Cloves: garlic,
1/2: Yellow turnip [substitute: carrot],
2 tbsp: Lard,
2 tbsp: Water,
300 gram: Raw potatoes, approx. 3/4 lb
3: Tart apples,
Directions:
From Probstried near Kempten
From grandmothers more thrifty times; rarely encountered today.
Brown the pork and then cook it to the point of where it is half
done. Cut into slices, add the diced potatoes as well as the peeled
and diced apples, and stew in its own juices. Add a little water
whenever required.
This dish was considered a main course as it contains meat as well as
side dish items.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
From grandmothers more thrifty times; rarely encountered today.
Brown the pork and then cook it to the point of where it is half
done. Cut into slices, add the diced potatoes as well as the peeled
and diced apples, and stew in its own juices. Add a little water
whenever required.
This dish was considered a main course as it contains meat as well as
side dish items.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp