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Veprove S Krenem (Piquant Pork with Horseradish)

2 lb Lean pork, cut into 1 1/2-inch cubes
2 tb Butter or margarine
2 c Water
1 c Vinegar
1 md Onion, stuck with 3 cloves
1 md Carrot
1 sm Celery root (knob celery), peeled, OR 1 celery stalk
1 tb Salt
1 ts Caraway seeds
1/2 ts Pepper
1/4 c Prepared horseradish


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


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