Schweinepfeffer – Paprika Pork Stew
Autumn is coming. In anticipation for my favorite season, I recently cracked open The German Cookbook by Mimi Sheraton (former New York Times restaurant critic). Thumbing through I found a stew that sounded filling and easy, Paprika Pork Stew. Like the country that inspired Ms. Sheraton’s cookbook, the ingredients are hearty and culminate into a thick robust bowl of comfort. Delicious served over spaetzle or egg noodels with a side of sour dough bread.
I hope you enjoy!
2 pounds lean stewing pork
4-5 slices of bacon
1 generous tablespoon paprika (I love Karl Müller spices!)
2 cups drained, canned tomatoes, cut in pieces
3 cups of water, or as needed
1 clove garlic, optional
1 bay leaf, optional
2 tablespoons flour dissolved in a little cold water
salt to taste
1/2 cup sour cream, optional
- Cut pork into large cubes and set aside.
- Fry bacon pieces in a 3-quart Dutch oven or in a stew pot. Once all the fat is drained, remove bacon pieces.
- Add the cubed pork pieces to the bacon fat and brown on all sides. You may need to work in batches (don’t overcrowd the meat).
- Once browned, remove from pot and add onions and paprika. Saute’ for 4-5 minutes over medium heat, or until onions become soft.
- Add tomatoes to the pot, along with the pork.
- Next, add enough water to cover the stew halfway.
- If using garlic and bay leaf, now is the time to add to the stew.
- Cover the pot, bring mixture to a boil and then reduce to a simmer. Allow to simmer for 1 1/2 hours, or until meat is nice and tender.
- To thicken gravy, dissolve flour in a small amount of cold water and stir into the stew.
- If you’re adding sour cream, do this now. Bring stew back to a boil for 3-4 minutes until thick and smooth. And voila – done!