Muckalicka

Submitted by Cecily Parsley

"First had this pork and pepper stew at a Serbian restaurant in Toronto, thirty years ago, and had been trying to find a recipe for it ever since. They served it with roast potatoes on the side (see # 264234) which would sop up some of the juices while retaining their crispiness. Pronounced "mootch-ka-leetch-ka." Reprinted with my own slight tweakings from cooks.com."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 1⁄2 lbs boneless pork chops, cut in 1/2-inch X 1/2-inch slices
• 1⁄2 cup water
• 3 medium onions, sliced into rings
• 2 medium tomatoes, diced in 3/4-inch cubes
• 1 large green pepper, cut into 1/4-inch X 1 1/2-inch strips
• 1⁄2 teaspoon vegit seasoning
• 1⁄2 teaspoon Hungarian paprika
• 1 teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon ground black pepper
• 1 dash Clamato juice
• 2 ounces feta cheese

directions

1. Mix the spices together in a small container.
2. Heat 2 tablespoons cooking oil in large skillet, Add pork strips and cook over medium heat until browned, about 15 minutes. Stir often.
3. Add water, onions, tomatoes and seasonings. Cover and simmer 30 minutes. Stir occassionally.
4. Add green pepper strips and Clamato. Replace cover and simmer an additional 7-8 minutes. Stir occasionally.
5. Serve with roast potatoes on the side. Sprinkle each serving with crumbled Feta.