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Poledwica Wieprzowa Duszona Na Winie

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Ingredients
  Pork tenderloin 1 1⁄2 Pound
  Salt To Taste
  Butter/Margarine 2 Tablespoon
  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)
  Parsley sprig 3
  Pepper To Taste
  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)
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pork

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