- 2 pounds boneless blade pork roast (OR sirloin, cut into 1/2-inch cubes)
- 1/3 cup flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 4 onions (large, peeled and sliced 1/2-inch thick)
- 1 clove garlic (crushed)
- 1 teaspoon caraway seeds
- 1 bay leaf
- 14 1/2 ounces chicken broth
- 12 ounces beer
- 2 tablespoons red wine vinegar
- 1 tablespoon brown sugar
- 1/4 cup fresh parsley (chopped)
- In shallow bowl toss together flour, salt and pepper. Dust pork cubes with seasoned flour. Heat oil in deep skillet or Dutch oven over medium high heat; brown pork cubes slowly, about 10-15 minutes, turning to brown evenly. Add onions and garlic; cook and stir 5 minutes, until onion is limp. Stir in caraway seed, bay leaf, chicken broth, beer, vinegar and brown sugar; bring to a boil. Lower heat, cover and simmer for 1 hour, until pork is very tender, stirring occasionally. Stir in parsley before serving.
- This sweet and sour stovetop stew boasts flavors from Milwaukee—beer, caraway and onions, all close to German culinary hearts. Let the stew simmer for an hour or so while preparing mashed potatoes to serve under the stew. Toss a green salad with vinaigrette.