BCL - Blackhorse Stew So Tasty

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Blackhorse Stew

"A non-public favourite of mine. This came to me in Fulda, Germany in 1980 from the Officer's Wives Club for the eleventh ACR. Serve over mashed potatoes."

Ingredients :

• five boneless pork chops, cut into cubes
• 2 tablespoons all-reason flour
• half of pound bacon, diced
• 1 massive onion, diced
• three tablespoons paprika
• 1 (12 fluid ounce) can or bottle beer
• 1 (14.Five ounce) can sauerkraut, tired

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H15M

• Preheat oven to 350 stages F (175 ranges C).
• Toss beef and flour together in a bowl to coat.
• Place bacon in a large skillet and cook dinner over medium-excessive warmness until sufficient fats renders to coat the bottom of the pan; add red meat and onion. Cook and stir the mixture till completely browned, about 10 minutes. Drain about half the grease from the skillet and return to heat.
• Season aggregate with paprika; stir. Pour beer over the pork mixture, deliver to a simmer, and cook five minutes.
• Spread sauerkraut into the lowest of a casserole dish. Pour beef aggregate over the sauerkraut. Cover dish with aluminum foil.
• Bake in preheated oven for 45 minutes.

Notes :

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