{"id":303,"date":"2018-08-21T06:54:44","date_gmt":"2018-08-21T06:54:44","guid":{"rendered":"https:\/\/www.unveilingwiesbaden.com\/?p=303"},"modified":"2018-09-03T06:44:11","modified_gmt":"2018-09-03T06:44:11","slug":"schweinepfeffer-paprika-pork-stew","status":"publish","type":"post","link":"https:\/\/www.unveilingwiesbaden.com\/index.php\/2018\/08\/21\/schweinepfeffer-paprika-pork-stew\/","title":{"rendered":"Schweinepfeffer &#8211; Paprika Pork Stew"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>Autumn is coming.\u00a0 In anticipation for my favorite season, I recently cracked open <a href=\"https:\/\/www.amazon.com\/German-Cookbook-Complete-Mastering-Authentic\/dp\/0394401387\/ref=sr_1_1?ie=UTF8&amp;qid=1534833914&amp;sr=8-1&amp;keywords=the+german+cookbook+mimi\">The German Cookbook by Mimi Sheraton<\/a> (former New York Times restaurant critic).\u00a0 Thumbing through I found a stew that sounded filling and easy, Paprika Pork Stew.\u00a0 Like the country that inspired Ms. Sheraton&#8217;s cookbook, the ingredients are hearty and culminate into a thick robust bowl of comfort.\u00a0 Delicious served over spaetzle or egg noodels with a side of sour dough bread.<\/p>\n<p>&nbsp;<\/p>\n<p>I hope you enjoy!<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-302 size-medium\" src=\"https:\/\/www.unveilingwiesbaden.com\/wp-content\/uploads\/2018\/08\/IMG-9439-1-243x300.jpg\" alt=\"\" width=\"243\" height=\"300\" srcset=\"https:\/\/www.unveilingwiesbaden.com\/wp-content\/uploads\/2018\/08\/IMG-9439-1-243x300.jpg 243w, https:\/\/www.unveilingwiesbaden.com\/wp-content\/uploads\/2018\/08\/IMG-9439-1-768x947.jpg 768w, https:\/\/www.unveilingwiesbaden.com\/wp-content\/uploads\/2018\/08\/IMG-9439-1-830x1024.jpg 830w\" sizes=\"(max-width: 243px) 100vw, 243px\" \/><\/p>\n<p>Ingredients:<\/p>\n<p>2 pounds lean stewing pork<\/p>\n<p>4-5 slices of bacon<\/p>\n<p>1 generous tablespoon paprika (I love\u00a0<a href=\"https:\/\/shop.gewuerz-mueller.de\/suche?orderby=position&amp;orderway=desc&amp;search_query=paprika\">Karl M\u00fcller<\/a>\u00a0spices!)<\/p>\n<p>2 cups drained, canned tomatoes, cut in pieces<\/p>\n<p>3 cups of water, or as needed<\/p>\n<p>1 clove garlic, optional<\/p>\n<p>1 bay leaf, optional<\/p>\n<p>2 tablespoons flour dissolved in a little cold water<\/p>\n<p>salt to taste<\/p>\n<p>1\/2 cup sour cream, optional<\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li>Cut pork into large cubes and set aside.<\/li>\n<li>Fry bacon pieces in a 3-quart Dutch oven or in a stew pot.\u00a0 Once all the fat is drained, remove bacon pieces.<\/li>\n<li>Add the cubed pork pieces to the bacon fat and brown on all sides.\u00a0 You may need to work in batches (don&#8217;t overcrowd the meat).<\/li>\n<li>Once browned, remove from pot and add onions and paprika.\u00a0 Saute&#8217; for 4-5 minutes over medium heat, or until onions become soft.<\/li>\n<li>Add tomatoes to the pot, along with the pork.<\/li>\n<li>Next, add enough water to cover the stew halfway.<\/li>\n<li>If using garlic and bay leaf, now is the time to add to the stew.<\/li>\n<li>Cover the pot, bring mixture to a boil and then reduce to a simmer.\u00a0 Allow to simmer for 1 1\/2 hours, or until meat is nice and tender.<\/li>\n<li>To thicken gravy, dissolve flour in a small amount of cold water and stir into the stew.<\/li>\n<li>If you&#8217;re adding sour cream, do this now.\u00a0 Bring stew back to a boil for 3-4 minutes until thick and smooth.\u00a0 And voila &#8211; done!<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Autumn is coming.\u00a0 In anticipation for my favorite season, I recently cracked open The German Cookbook by Mimi Sheraton (former New York Times restaurant critic).\u00a0 Thumbing through I found a stew that sounded filling and easy, Paprika Pork Stew.\u00a0 Like the country that inspired&nbsp;<a class=\"read-more\" href=\"https:\/\/www.unveilingwiesbaden.com\/index.php\/2018\/08\/21\/schweinepfeffer-paprika-pork-stew\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":301,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8],"tags":[],"_links":{"self":[{"href":"https:\/\/www.unveilingwiesbaden.com\/index.php\/wp-json\/wp\/v2\/posts\/303"}],"collection":[{"href":"https:\/\/www.unveilingwiesbaden.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unveilingwiesbaden.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unveilingwiesbaden.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unveilingwiesbaden.com\/index.php\/wp-json\/wp\/v2\/comments?post=303"}],"version-history":[{"count":5,"href":"https:\/\/www.unveilingwiesbaden.com\/index.php\/wp-json\/wp\/v2\/posts\/303\/revisions"}],"predecessor-version":[{"id":305,"href":"https:\/\/www.unveilingwiesbaden.com\/index.php\/wp-json\/wp\/v2\/posts\/303\/revisions\/305"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unveilingwiesbaden.com\/index.php\/wp-json\/wp\/v2\/media\/301"}],"wp:attachment":[{"href":"https:\/\/www.unveilingwiesbaden.com\/index.php\/wp-json\/wp\/v2\/media?parent=303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unveilingwiesbaden.com\/index.php\/wp-json\/wp\/v2\/categories?post=303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unveilingwiesbaden.com\/index.php\/wp-json\/wp\/v2\/tags?post=303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}