Veprove S Krenem (Piquant Pork with Horseradish)

• 2 pounds pork lean, cut into 11/2inch cubes
• 2 tablespoons butter or margarine
• 2 cups water
• 1 cup vinegar
• 1 medium onions stuck with 3 cloves
• 1 medium carrots peeled, chopped
• 1 small celeriac root knob celery, peeled, or 1 celery stalk
• 1 tablespoon salt
• 1 teaspoon caraway seeds
• 1/2 teaspoon black pepper
• 1/4 cup horseradish prepared

1. Brown pork in hot butter on all sides in deep kettle.
2. Add water and all other ingredients except horseradish.
3. Simmer, covered, for 1 1/2 hours, or until tender.
4. Transfer meat to hot platter; keep hot.
5. Force stock through sieve or puree in electric blender.
6. Pour stock over meat.
7. Top with horseradish.
8. Serve with boiled potatoes.
9. Makes 4 to 6 servings.

pork lean, butter, water, vinegar, onions, carrots, root knob celery, salt, caraway seeds, black pepper, horseradish prepared

Taken from recipeland.com/recipe/v/veprove-s-krenem-piquant-pork-h-40040 (may not work)