Paprika-Spiced Pork-and-Sauerkraut Stew Recipe

Name: Paprika-Spiced Pork-and-Sauerkraut Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 garlic cloves, 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 cup Hungarian sweet paprika; 2 teaspoons Hungarian hot paprika; 1 pound sauerkraut, drained; One 750-ml bottle red wine; 1 quart low-sodium beef broth; 4 cups water; 1 teaspoon dried marjoram; 2 bay leaves; 2 Hungarian wax, banana or Cubanelle peppers, thinly sliced; 1 teaspoon black pepper; Cooked egg noodles, for serving; Creme fraiche, for serving

Servings: persons

6 garlic cloves, 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 cup Hungarian sweet paprika
2 teaspoons Hungarian hot paprika
1 pound sauerkraut, drained
One 750-ml bottle red wine
1 quart low-sodium beef broth
4 cups water
1 teaspoon dried marjoram
2 bay leaves
2 Hungarian wax, banana or Cubanelle peppers, thinly sliced
1 teaspoon black pepper
Cooked egg noodles, for serving
Creme fraiche, for serving

1
In a food processor, puree half of the garlic, bell peppers and onions with 1 tablespoon of salt until smooth.
2
Pour the mixture into a large bowl, add the pork and stir to coat.
3
Cover with plastic wrap and marinate overnight in the refrigerator.
4
Drain the pork, wipe off any marinade and pat dry with paper towels.
5
In a large Dutch oven, heat the canola oil.
6
Working in batches, add the pork to the pot and brown over moderate heat, turning once, about 4 minutes per batch.
7
Transfer the browned pork to a plate.
8
Add the tomato paste to the pot and cook, stirring, until lightly caramelized, about 2 minutes.
9
Add both of the paprikas and cook, stirring constantly, for 1 minute.
10
Return the pork to the pot and add the sauerkraut, wine, broth, water, marjoram and bay leaves.
11
Bring to a boil.
12
Reduce the heat and simmer, uncovered, until the pork is nearly tender, about 1 1/2 hours.
13
Stir in the remaining garlic, bell peppers and onions.
14
Add the Hungarian wax peppers and cook until the pork and vegetables are tender, about 30 minutes longer.
15
Discard the bay leaves.
16
Stir in the black pepper and season with salt.
17
Serve in bowls over egg noodles with a dollop of creme fraiche.

996

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 garlic cloves, thinly sliced, 4 red bell peppers, chopped, 2 medium yellow onions, chopped, Kosher salt, and more.

Yes, Paprika-Spiced Pork-and-Sauerkraut Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paprika-Spiced Pork-and-Sauerkraut Stew

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