spite of a desire to eat more fish, my two favorite Colorado cooks keep putting
up recipes that must be tried. When I
saw this dish on
Lea Ann’s blog, “Cooking On The Ranch”, I thought it sounded very good and when
she mentioned using smoked paprika, I decided I could just use smoked meat from
the freezer and adapt it, similar to what I’d recently done with Heather’s Carne Advovada.
This is a shortened version of Lea Ann’s
recipe because I used already cooked pork barbecue, so I adapted the recipe to
maintain the same basic ingredients, but made changes to the cooking process
and amounts of liquids – I knew the pork had lots of flavor and liquid so I used
less and only added it as needed.
Stew with Paprika and Sauerkraut – Adapted from Cooking On The Ranch
tablespoons tomato paste
garlic cloves, thinly sliced (I used the garlic press)
small yellow bell peppers, chopped
medium yellow onion, chopped
½ 750-ml bottle red wine (I used a nice merlot
and poured out the leftover – yeah right)
oz. sauerkraut, drained (I didn’t have the required 16 oz.)
teaspoon dried marjoram
and buttered egg noodles, for serving
oil in a pot, add the tomato paste and cook, stirring, until lightly
caramelized, about 2 minutes.
2. Add the paprikas and cayenne and cook, stirring constantly,
for 1 minute.
3. Add the garlic, bell peppers and onions and cook for a few
minutes until the onions begin to look translucent deglazing the pan as needed with
4. Add the pork, sauerkraut, water, marjoram, bay leaves,
cubanelle peppers, salt and pepper.
to a hard simmer, reduce the heat and simmer, uncovered, and cook until everything is
hot, about 30 minutes - taste and re-season as needed.
I only cooked it for about 45 minutes, I made it a couple of hours ahead of
time, covered, and allowed the flavors to marry, then re-heated to serve.
really liked the idea of serving it over buttered egg noodles and I just cooked
them to package directions.
I mixed it all up together and it was delicious both for this meal, the next two leftover times, rolled up in a tortilla, and as a sandwich. Definitely a keeper recipe - thanks Lea Ann.
can be enlarged by clicking on them.
a great day and thanks for stopping by Almost Heaven South.