CZECH PORK WITH CARAWAY SEED
I found a recipe for Czech Pork on the Facebook group "From Our Czech Kitchens." It was originally in Czech, which I don't read, and even with the site's attempt at translation, I was still confused about quantities and ingredients. With Google translate and the comments, I was able write a recipe I thought would work. Both my husband, who has Czech ancestry, and I thought it was really good.
Provided by Ruth Ann Vokac @mansfieldra
Categories Pork
Number Of Ingredients 8
Steps:
- NOTE: Pork tenderloin (same as pork fillet) is the most tender part of the pig. If you use another cut of pork (loin, for example) you will need to cook it longer.
- Add 1 tablespoon oil to a Dutch oven (with a lid) and heat over medium heat. Add onions, turn heat to med low, and sauté until brown, about 10 minutes. Remove onions and set aside.
- Add another tablespoon oil and heat. Add the diced pork tenderloin and caraway seed and over med heat, sauté until the meat is nicely browned.
- Add the flour to the browned meat and continue to sauté for 2-3 more minutes. Add cooked onions back to the pot.
- Add the beef broth (my favorite is SAM'S beef bone broth that I buy at Walmart), salt and pepper. Stir well, turn to low-med, and cover with lid. Cook for about 50 minutes, stirring occasionally.
- Serve with rice or Czech dumplings. I like brown rice; see a foolproof cooking method here: https://www.justapinch.com/recipes/side/rice-side/brown-rice-cooking-method.html?r=1
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