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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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Alpine Casserole Recipe