Active Time
40 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 10
© Christina Holmes

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Suggested Pairing

Lightly off-dry German Riesling.

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Aggregate Rating value: 5

Review Count: 5875

Worst Rating: 0

Best Rating: 5

Author Name: Suschef15

Review Body: This was totally tasteless!!!! You would think that a bottle of red wine, multiple types of peppers, onions, many cloves of garlic and 1/2 cup paprika would have had a very full bodied and flavorfull sauce! We ate it once and sadly, threw the rest out!

Review Rating:

Date Published: 2017-01-30