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Alpine Casserole

Budget.Gourmet's picture
  Boneless pork shoulder 2 Pound, smoked (Or More, Also Called A Cottage Ham)
  Sliced onion 2 Cup (32 tbs)
  Garlic clove 4 Large, minced
  Whole wheat flour 3 Tablespoon
  Freshly ground black pepper To Taste
  Dried sweet basil 3⁄4 Teaspoon
  Chopped parsley 2 Tablespoon
  Nutmeg 1⁄8 Teaspoon
  Potatoes 6 Large, peeled and sliced
  Green beans 1 1⁄2 Pound, trimmed and halved (Fresh Or Frozen)

Trim excess surface fat from shoulder butt.
Cover with water in a saucepan.
Simmer, covered, 1 1/2 to 2 hours, until meat is tender.
Reserve broth.
In a very large kettle or Dutch oven, heat oil over medium heat and cook onion and garlic until they are golden.
Stir in flourthoroughlyandcook a few minutes, stirring constantly.
Gradually pour 3 cups of the pork broth into the onion mixture, stirring constantly until sauce is smooth.
Add seasonings; put the meat in the center of the Dutch oven and surround with potato slices and green beans.
Simmer over low heat, covered, for about 1 hour or until the vegetables are tender.
Taste and correct seasonings before serving.

Recipe Summary

Difficulty Level: 
Better Buy
Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3588 Calories from Fat 1045

% Daily Value*

Total Fat 116 g178.6%

Saturated Fat 40.4 g201.9%

Trans Fat 1 g

Cholesterol 562.5 mg187.5%

Sodium 734.3 mg30.6%

Total Carbohydrates 440 g146.7%

Dietary Fiber 75.6 g302.2%

Sugars 32.9 g

Protein 218 g435.4%

Vitamin A 60% Vitamin C 691.8%

Calcium 57.3% Iron 168.3%

*Based on a 2000 Calorie diet

Alpine Casserole Recipe