Paprika-Spiced Pork-and-Sauerkraut Stew
"Overnight marinating and slow cooking give this goulash deeply savory, complex flavors. Philadelphia chef Jeremy Nolen reserves half of the vegetables to add at the end of cooking, which gives the stew surprising freshness...."
INGREDIENTS
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6 garlic cloves, thinly sliced
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4 red bell peppers, chopped
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2 medium yellow onions, chopped
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Kosher salt
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2 pounds trimmed pork shoulder, cut into 1 1/2-inch cubes
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2 tablespoons canola oil
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2 tablespoons tomato paste
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1/2 cup Hungarian sweet paprika
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2 teaspoons Hungarian hot paprika
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1 pound sauerkraut, drained
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One 750-ml bottle red wine
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1 quart low-sodium beef broth
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4 cups water
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1 teaspoon dried marjoram
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2 bay leaves
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2 Hungarian wax, banana or Cubanelle peppers, thinly sliced
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1 teaspoon black pepper
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Cooked egg noodles, for serving
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Crème fraîche, for serving
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