PORK STEW WITH PAPRIKA AND SAUERKRAUT – Shortened Version

In 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.

Pork Stew with Paprika and Sauerkraut – Adapted from Cooking On The Ranch

Ingredients:

1 tbsp.oil

2 tablespoons tomato paste

½ cup sweet paprika

½ tsp cayenne

4 garlic cloves, thinly sliced (I used the garlic press)

4 small yellow bell peppers, chopped

1 medium yellow onion, chopped

½  750-ml bottle red wine (I used a nice merlot and poured out the leftover – yeah right)

2 pounds pulled pork BBQ

12 oz. sauerkraut, drained (I didn’t have the required 16 oz.)

2 cups water

1 teaspoon dried marjoram

2 bay leaves

2 red Cubanelle peppers

1 teaspoon black pepper

Cooked and buttered egg noodles, for serving

Sour Cream, for serving

Instructions:

1. Heat 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 the wine.

4. Add the pork, sauerkraut, water, marjoram, bay leaves, cubanelle peppers, salt and pepper.  

5. Bring 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.

Since 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.

I 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.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

10/30/14 meal date