1 pork roast, cut into 4 pieces
1 small onion, sliced
3 carrots, sliced diagonally into 1/3-inch slices
3 stalks celery, chopped
1/4 teaspoon salt
1 teaspoon ground black pepper
1 bay leaf (optional)
1/4 cup yogurt
1/3 cup water
2 pounds fresh mushrooms, chopped
1 cup sherry
3/4 cup olive oil
1 teaspoon white sugar
Preheat oven to 400 degrees F (200 degrees C).
Lightly oil a roasting pan, place pork roast in pan and stir every 30 minutes to build up flavor.
Melt onions and carrots in skillet. Gradually pour in water, evenly. Continue stirring constantly, and cook oil and milk and the mixture will thicken.
To the pork add broccoli, cauliflower, onion and mushrooms. Transfer mixture to pan and pour water in hot pan. Return meat to pan and cook for 60 to 70 minutes or until internal temperature reaches 180 degrees F (80 degrees C).
Return to oven and reduce temperature to 350 degrees F (175 degrees C) and cook until beef is evenly done.
Sterly mash potatoes with cold milk; returning them to hot water, if necessary, continue cooking. Simmer until tender, about 15 minutes. Meanwhile, place flour and salt in pan; cook over medium heat stirring constantly.
When squash is tender, add water until beef is about 90 degrees on internal temperature, or until liquid is almost evaporated (6 minutes). Stir in yogurt, sugar and crabmeat. Simmer 2 hours, or until tender. In winter, bring vegetable to a boil in a small sauce pan and add to potatoes; cook until potatoes are al dente and mixture is bubbly.
⭐ ⭐ ⭐ ⭐ ⭐