From Sandi's Recipe File - German-Style Pork Stew

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"From Sandi's Recipe File"

Recipe Source:
Cooking In Minutes
from Campbell's 75th Anniversary Cookbook

Stews

German-Style Pork Stew

3 cups

Amount	Ingredient
2 tablespoons	vegetable oil
1 pound	boneless pork shoulder roast, cut into 3/4 inch pieces
2 cans (10 3/4 ounces each)	Campbell's condensed cream of celery soup
3/4 cup	apple juice
1/2 teaspoon	pepper
1/2 teaspoon	caraway seeds
2	medium red potatoes, cut into 1 inch chunks
1/2 cup	water
	coarsely chopped cabbage
3	medium carrots, diagonally sliced
1/2 cup	milk

Preparation Tips:

In 4 quart saucepan over medium heat, in hot oil, cook pork half at a time, until browned on all sides, stirring occasionally. Remove pork as it browns. Return pork to saucepan. Stir in soup, juice, pepper, and caraway seed. Cover; heat to boiling. Reduce heat to low. Cook 10 minutes, stirring occasionally. Add potatoes and water. Cover; cook 10 minutes. Add cabbage and carrots. Cover; cook 15 minutes or until vegetables are tender. Stir in milk; heat through. Makes 8 cups or 6 servings.

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