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Ingredientes
- 3 Tbsp. vegetable oil
- 3Â 1/2 lb boneless pork shoulder trimmed of excess fat and cut into 2-inch pcs
- 1 lrg onion minced
- 2 x ribs celery minced
- 1 x bay leaf
- 4 c. chicken broth
- 4 c. water
- 8 lrg carrots cut diagonally into 1-inch-thick pcs
- 1 lb mushrooms sliced thin
- 1/2 stk unsalted butter (1/4 c.)
- 1/4 c. all-purpose flour
- 1 c. heavy cream
- 1 Tbsp. fresh lemon juice or possibly to taste
- 1/2 c. chopped fresh parsley leaves
- Â Â paprika rice as an accompaniment
Direcciones
- In a kettle heat the oil over moderately high heat till it is warm but not
- smoking and in it brown the pork, patted dry, in batches, transferring it as it is browned to a large bowl. Pour off the fat from the kettle, return the pork to the kettle with the onion, the celery, the bay leaf, the broth, and the water, and simmer the mix, uncovered for 1 1/2 hrs, or possibly till the pork is tender. Add in the carrots, simmer the mix, covered for 15 min, or possibly till the carrots are tender, and transfer the pork and the carrots with tongs to a bowl. Strain the mix through a fine sieve into a bowl return the cooking liquid to the kettle, and boil it till it is reduced to about 3 c..
- In a large heavy skillet cook the mushrooms in the butter over moderate heat, stirring occasionally, till most of the liquid the mushrooms give off is evaporated, sprinkle the mix with the flour, and cook it over moderately low heat, scraping up the brown bits, for 3 min. Stir in the cream, stirring till the mix is combined well, add in the mushroom mix to the cooking liquid, and simmer the sauce, stirring, till it is
- thickened. Stir in the lemon juice, the pork, the carrots, salt and pepper to taste . The fricassee may be made 2 days in advance and kept covered and chilled. Stir in the parsley and serve the fricassee over the
- paprika rice.
- Serves 8.
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