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How To make Braised Pork Roast with Paprika, Capers & Caraway
4 Tablespoons Lard
3 Pounds Pork Loin, Boneless
3/4 Cup Onion
finely chopped
3/4 Cup Carrot :
diced
1 Teaspoon Sweet Hungarian Paprika
1 Cup Chicken Stock Or Beef Stock
Salt Fresh Ground Pepper 2 Tablespoons Flour
1 Cup Sour Cream
1 Tablespoon Capers drained, chopped
1 Tablespoon Caraway Seed
1 Tablespoon Parsley :
finely chopped
In a 4-quart casserole, heat the lard until a light haze forms over it. Add the pork and over high heat brown it on all sides. About 10 to 15 minutes. Remove and set aside. Preheat oven to 350. Pour off all but a thin film of the fat and add the onions. Cook them about 8 minutes over medium heat or until they are lightly colored. Add the carrots and cook 2 to 3 minutes longer. Off the heat, stir in the paprika. Continue to stir until the vegetables are coated. Pour in the stock and bring it to a boil, stirring in any brown bits that cling to the bottom and sides of the pan. Return the pork to the pan, fat side up, salt and pepper it, and bring the liquid to a boil again. Cover tightly and braise the pork in the middle of the oven for 1 1/2 hours, or until thoroughly cooked and tender. Baste it occasionally with pan juices. Transfer the pork to a heated platter. Pour the contents of the pan into a sieve set over a saucepan, pressing down hard on the vegetables before discarding them. Skim off as much of the surface fat from the pan liquid as possible and bring the sauce to a simmer on the stove. With a wire wisk, beat the flour and sour cream together in a bowl, then beat the mixture into the pan. Bring the sauce to a simmer once more and add the parsley, capers and caraway seeds. Taste for seasoning. Carve pork into 1/4 to 1/2 inch slices and serve with some of the sauce poured over them and the rest passed separately in a sauce boat.
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Czech cuisine | Wikipedia audio article
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Czech cuisine
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SUMMARY
=======
Czech cuisine (Czech: česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and the third course can include supplementary courses, such as dessert or compote (kompot). In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces (gravies), are popular dishes.
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