John Myers
Ingredients for 10 servings:
- 1.2 kg lean pork
- 5 stalk(s) leeks
- 1 ½ kg mushrooms
- Salt
- pepper
- 80 g cheese (30% fat), grated
- 2 large onions
- 160 g ham, raw, without fat
- 1 tsp vegetable oil
- 3 packs of sauce powder (cream sauce from WW)
- 500 g low-fat yogurt
- 2 tbsp sour cream
- 10 slice(s) of bread (farmer’s bread) 50 g each
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes
WW – suitable
Cut the pork into strips. Trim the vegetables. Cut the leek into rings and the mushrooms into slices, then place them together in a spacious roasting pan or earthenware pot. Season with salt and pepper and sprinkle with the cheese. Peel the onions and dice them along with the ham. Heat the oil in a non-stick pan and fry the diced onions and ham. Then pour over the meat, leek, and mushroom mixture and spread it out. Mix the sauce powder with yogurt and sour cream, add to the hunter’s stew, and let it sit in the refrigerator overnight. Cook the hunter’s stew in a preheated oven at 180°C (top/bottom heat) (gas mark 2, fan oven: 160°C) on the middle rack with the lid closed for about 2 hours. Then season the hunter’s stew with salt and pepper and serve with farmhouse bread. 6.5 points per serving
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