Pork Mushroom Stew With Potato And Apple Mash Recipe 455

Steps:

• Heat oil and butter in a sauté pan over medium-high. Add pork and sauté until brown on both sides, about 2 minutes per side. Remove pork to a plate; set aside. Sweat mushrooms, leeks, and carrot in same pan over medium heat until softened, 3-4 minutes. Stir in flour and cook 1 minute. Deglaze the pan with sherry, scraping up any bits on bottom of pan, and reduce until evaporated. Stir in cider and broth; bring to a boil. Reduce heat to medium-low. Add pork with residual juices and 1 Tbsp. thyme. Simmer stew until thickened, 5 minutes; season with salt and pepper. Garnish each serving with diced apple and a sprig of thyme. For the potatoes: Cook potatoes (I prefer to use Yukon Gold), and mash. Add half the diced green apple and, for extra flavor, add some roasted garlic. Layer a bowl with potatoes and heap on some of that delicious stew. Nutrition Information (excluding potatoes): Per serving: 332 cal; 12g total fat (4g sat); 119mg chol; 133mg sodium; 15g total carbs; 2g fiber; 39g protein

Steps:

• Heat the oil and butter in a saute pan over med-high heat.
• Add in pork and saute until brown on both sides, about 2 minutes per side.
• Remove pork to a plate; set aside.
• Sweat mushrooms, leeks, and carrot in the same pan over medium heat until softened, 3-4 minutes.
• Stir in the flour and cook 1 minute.
• Deglaze the pan with sherry, scraping up any bits on the bottom of the pan; reduce until evaporated.
• Stir in cider and broth; bring to a boil.
• Decrease heat to med-low; add pork with residual juices and 1 T thyme.
• Simmer stew until thickened, 5 minutes; season with salt and pepper.
• Serve stew with Apple-Potato Mash (they actually serve the stew over the mash).
• Garnish each serving with diced apple and a sprig of thyme.

Steps:

• Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.
• Heat vegetable oil in pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes total time per batch. Transfer pork to a plate. Cook onions in same pot; cook and stir until they start to turn translucent and edges get brown, 3 or 4 minutes. Add garlic; cook 1 minute. Stir in apple cider and apple cider vinegar.
• Raise heat to high. Stir in mustard and horseradish. Transfer browned pork pieces back to pot, along with accumulated juices. Pour in cream and chicken broth to cover. Add sage, thyme, rosemary, and bay leaf. Season with a pinch of salt. Bring to a simmer; reduce heat, cover, and simmer on low for 30 minutes. Add celery, carrots, black pepper and cayenne.
• Simmer uncovered on low until meat is tender, about 1 hour. Add green peas. Simmer another 10 minutes. Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.
• Garnish individual servings with apple strips and chopped fresh chives.

Steps:

• Heat oil and butter in a saute pan or Dutch oven over medium-high heat. Add pork and saute until brown on both sides, about 2 minutes per side. Remove pork to a plate; set aside. Sweat mushrooms, leeks and carrot in same pan over medium heat until softened, 3-4 minutes. Stir in flour and cook 1 minute. Deglaze the pan with sherry, scraping up any bits on bottom of pan, and reduce until evaporated. Stir in cider and broth; bring to a boil. Reduce heat to medium-low. Add pork with residual juices and 1 Tablespoon thyme. Simmer stew until thickened, 5 minutes. Season with salt and pepper. Serve stew over Apple-Potato Mash (recipe below). Garnish each serving with diced apple and a sprig of thyme. Apple-Potato Mash 2 pounds Yukon Gold potatoes, peeled and cubed 1 Granny Smith apple, peeled and cubed 1/2 cup half and half 4 Tablespoons unsalted butter Salt and white pepper to taste Boil potatoes and apple in a pot of salted water until tender, about 15 minutes; drain. Return potatoes to pot over medium heat to dry, 1 minute. Remove pot from heat; add half and half and butter. Mash mixture with a potato masher, then season with salt and white pepper.