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Paprika Spiced Pork and Sauerkraut Stew
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Brief Description
A goulash with deep flavor achieved with overnight marinating and slow cooking.
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Main Ingredient
pork shoulder
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Category: Pork
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Cuisine: German
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Prep Time: 520 min(s)
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Cook Time: 150 min(s)
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Recipe Type: Public
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Source:
http://www.foodandwine.com/recipes/paprika-spiced-pork-and-sauerkraut-stew
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Sep 19, 2014
Number of Servings:
Ingredients:
- 6 cloves - garlic thinly sliced
- 4 - red bell peppers chopped
- 2 - medium yellow onions chopped
- - Kosher salt
- 2 pounds - trimmed pork shoulder cut into 1 1/2-inch cubes
- 2 tablespoons - canola oil
- 2 tablespoons - tomato paste
- 1/2 cups - Hungarian sweet paprika
- 2 teaspoons - Hungarian hot paprika
- 1 pounds - sauerkraut, drained
- 1 - bottle red wine (750 ml)
- 1 quarts - low-sodium beef broth
- 4 cups - water
- 1 teaspoons - dried marjoram
- 2 - bay leaves
- 2 - Hungarian wax, banana or Cubanelle peppers thinly sliced
- 1 teaspoons - black pepper
- - Cooked egg noodles, for serving
- - Crème fraîche, for serving
Directions:
In a food processor, puree half of the garlic, bell peppers and onions with 1 tablespoon of salt until smooth. Pour the mixture into a large bowl, add the pork and stir to coat. Cover with plastic wrap and marinate overnight in the refrigerator.
Drain the pork, wipe off any marinade and pat dry with paper towels. In a large Dutch oven, heat the canola oil. Working in batches, add the pork to the pot and brown over moderate heat, turning once, about 4 minutes per batch. Transfer the browned pork to a plate. Add the tomato paste to the pot and cook, stirring, until lightly caramelized, about 2 minutes. Add both of the paprikas and cook, stirring constantly, for 1 minute. Return the pork to the pot and add the sauerkraut, wine, broth, water, marjoram and bay leaves. Bring to a boil. Reduce the heat and simmer, uncovered, until the pork is nearly tender, about 1 1/2 hours.
Stir in the remaining garlic, bell peppers and onions. Add the Hungarian wax peppers and cook until the pork and vegetables are tender, about 30 minutes longer. Discard the bay leaves. Stir in the black pepper and season with salt. Serve in bowls over egg noodles with a dollop of crème fraîche.
MAKE AHEAD The finished stew can be refrigerated for up to 3 days before serving.
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