"Serene Vannoy" > wrote in message
...
> Guy can't stop telling me how good the stew was tonight. It's almost
> like "a sloppier version of stroganoff", he says, and I agree.
>
> Pork necks were $1.29 a pound, so I bought three pounds or so. Browned
> them in two batches in a Dutch oven and set them aside. In the same
> pot, I sauteed two large sliced onions in a bit of olive oil, then
> added the cloves from a whole head of garlic and about 3/4 pound of
> mushrooms, sliced. A bit of salt and pepper.
>
> Once the onions and mushrooms had sweated down a bit, I returned the
> pork necks to the pot and added a cup of water. Baked, covered, at
> 275F for about 4 hours. Removed as many bones as I could (some tiny
> bones remained -- annoying, but manageable), then added a half cup of
> water, a half cup of sour cream, and a few tablespoons of butter/flour
> roux. Heat through.
>
> Served it over egg noodles. Really yummy.
>
> Serene

Pork necks are the best possible basis for Italian Gravy - Seven hour
Sauce.

They add a great rich flavor

Dimitri