Monday, October 18, 2021

Week 41: Italian Stew

The Recipe
600g neck filet or neck chop (pork chop with more fat throughout the meat - it needs the fat to keep it from getting too dry)
1 large onion, diced
2 bell pepper, sliced
2.5dl stock (any will do - we used vegetable)
100g sundried tomatoes, chopped (use scissors! So much easier)
2 tsp paprika
3 tbsp Worcestershire Sauce / English sauce
2 tsp thyme
2 stalks of sellery, sliced
Salt and pepper

Cut up the meat into smaller pieces (about the size of 1/3 neck chop). Remove any bones.

Heat olive oil in a pan and brown the meat on both sides. Add onion and cook for about a minute.

Transfer to a pot together with bell pepper, stock, sundried tomatoes, paprika, Worcestershire Sauce and thyme. Cover and leave to simmer for 1.5 hours - adding the sellery the past 10 minutes.

Remove the meat and keep warm. Bring the sauce to a boil and let it reduce a bit.

Serve with baked potatoes or mashed potatoes.

The Verdict
So, so, SO good!!! One of my friends had found this recipe, and we all immediately loved it! It's super easy to make too, and great for company, as it's easy to scale up. We forgot the last set of instructions (bringing the sauce to a boil and reducing), but it really didn't matter. It was SO good either way!

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