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Country Pork Stew with Herb Biscuits

Source of Recipe


McCall's Cooking School, Issue #11, 1985






List of Ingredients



• 1 lg. onion
  
• 6 carrots
  
• 2 stalks celery
  
• 1 1/2 lb. boneless pork loin or shoulder
  
• 3 sweet Italian sausages
  
• 2 Tbsp. butter or margarine
  
• 2 Tbsp. salad oil
  
• 1/2 tsp. salt
  
• 1/4 tsp. pepper
  
• 1 bay leaf
  
• 2 Tbsp. flour
  
• 1 c. dry white wine
  
• 1 c. water
  
• HERB BISCUITS:
  
• 2 c. all-purpose flour
  
• 3 tsp. baking powder
  
• 1 tsp. salt
  
• 1/4 c. chopped parsley
  
• 1/3 c. shortening
  
• 3/4 c. milk
  
• * * * *
  
• 1 head cabbage (about 2 lbs.)
  
• 1/2 tsp. salt
  






Instructions



1. Peel and slice onion. Pare carrots; cut each on diagonal into 2 1/2-inch pieces. Cut celery stalks on diagonal into 2 1/2-inch pieces. Wipe pork with damp paper towels; cut into 2-inch pieces. Cut Italian sausages in half crosswise.
   
   
2. In hot butter and oil in 6-qt. Dutch oven, saute onion, carrot and celery, stirring, about 5 minutes. With slotted spoon, remove vegetables; reserve. In remaining fat, saute pork and sausages, turning with wooden spoon, until well browned on all sides, about 25 minutes.
   
   
3. Add 1/2 tsp. salt, pepper, bay leaf and flour; mix well. Add wine and water. Bring to boiling, stirring; simmer, covered, about 1 1/2 hours, or until pork is fork-tender. Add reserved vegetables last half hour of cooking, stirring till well combined. Preheat oven to 450F.
   
   
4. Make Biscuits: Into bowl, sift flour, baking powder and 1 tsp. salt; add parsley. Cut in shortening with pastry blender or 2 knives until the mixture resembles coarse cornmeal. Make well in center; pour in milk. Stir to form soft dough that leaves the side of bowl.
   
   
5. Turn onto lightly floured pastry cloth; coat with flour; knead 8 times. Roll 1/2-inch thick. With floured 2 1/2-inch biscuit cutter, cut down into dough. Place on ungreased baking sheet 1 inch apart. Reroll and cut trimmings. Bake 12 to 15 minutes until lightly browned. Makes 12.
   
   
6. SERVE WITH COOKED CABBAGE:Discard outer leaves from cabbage; wash; cut into 8 wedges. In large skillet, bring 1 cup water and the salt to boiling; add cabbage. Over medium heat, cook, covered, 8 minutes, or until tender-crisp. Arrange cabbage around stew on serving dish. Pass biscuits.
   
   
7. Serves 8.