Poledwica Wieprzowa Duszona Na Winie
|Pork tenderloin||1 1⁄2 Pound|
|Onion||1 Small, sliced and cooked only until limp|
|Diced vegetables||1 1⁄2 Cup (24 tbs) (including any combination of the following: carrot, celery root, parsley root, celery stalk)|
|Herbs and spices||To Taste (a few peppercorns, allspice berries, caraway seeds, whole or crushed, dried marjoram and a dash of ground ginger)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Fresh tomato/1 tablespoon tomato paste||1|
|Beef extract||1⁄4 Teaspoon|
|All purpose flour||1 Teaspoon|
|Beef bouillon||1⁄4 Cup (4 tbs)|
Rub meat with salt 1 hour before cooking time and allow to stand at room temperature.
Sear on all sides in butter and transfer to casserole.
Add onion, diced vegetables, parsley, and salt, pepper, herbs and spices to taste.
Cover tightly and simmer without adding any liquid until meat and vegetables begin to brown.
Add wine and tomato and continue simmering until meat and vegetables are tender, about 1 hour.
Add beef extract and dust with a little flour, taking care not to make sauce too thick.
If necessary, add bouillon.
When the liquid bubbles up, cover, and simmer for another 10 minutes.
Excellent served with red cabbage.