A flavorful and super tender pork stew served over spaetzle. I was too lazy to post this after the german dumpling post, so here it is. This is about the last few time I'll be cooking indoors! Its getting to be BBQ time!
1 boston butt, cut into stew size chunks
1/2 cup red wine
1 can (14.5 oz) beef broth
2 cups onion, diced
5 minced sage leaves
4 cloves garlic minced
3 Tbsp flour
8 oz. button shrooms halved
8 oz. shitake shrooms, stems removed
1 can (14.5) diced tomatos
Season meat and brown in batches over high heat(1 T of evoo per batch) Use your biggest pan because this is what you will braise in.
After browning lower heat and add wine and deglaze and reduce for 5 minutes.
Return meat to pan and pour in the beef broth. Cover and simmer over a very low heat for 30 - 40 minutes.
In a separate pan saute in 2 Tbsp evoo, onion, sage and garlic over medium heat for about 8 minutes, do not brown them, you are just sweating them. Remove from heat and add the flour and blend thoroughly. Remove mixture from pan and cover to keep warm.
In the same pan saute shrooms in 1 Tbsp evoo over medium heat until golden brown.
After braising the pork add the diced tomatos with thier juice and simmer, covered for another 15 minutes.
Next add the shrooms and the onion flour mixture, season with S&P and stir together well. Let cook uncovered at a simmer for 20 minutes more, untill thick.
Serve over spaetzle.
Mise en place
simmer the pork
Add the rest of the goodies and cook till thick