And here we have a dish which really wouldn’t need any kind of recipe. Meat can be anything from pork or beef to chicken, while the vegetables and spices can be chosen according to one’s own preferences. How much to make it depends on the size of the used pot and the number of diners.
It isn’t very easy to find false morels, but you can use any kind of mushrooms as a substitute. If you are fortunate enough to have false morels you have to remember that they are poisonous, so the preparation is very important: 2 x 10 minutes cooking in generous amounts of water (if you are using fresh false morels).
PORTION: 6 servings
TIME TO MAKE: All together about 2,5 hours
- 600 g pork neck or sirloin
- 200 g false morels or other mushrooms
- 1 broccoli
- 5 carrots
- 1 red bell pepper
- 1 chili pepper
- 2 red onions
- 1-2 bay leafs
- rosemary, black pepper and just a pinch of salt
Pre-heat the oven to 180°C (356°F)
Line an oven stew with butter or oil.
Cut the pork meat into 3-4 cm cubes and put them in the stew.
Cut carrots, broccoli, bell pepper and chili pepper in pieces of suitable size and onions in six pieces each. Put them all in the stew.
Add bay leaves, rosemary, black pepper and just a little salt.
Heat up half a litre of water and blend the fond into it. Add the water with fond in the stew, making sure it is enough to cover all the ingredients.
Let the casserole simmer in the oven under a lid (or foil) for about two hours. Serve with rice, pasta or potatoes.
Tags: pork and vegetable casserole stew