A delicious, savory stew, the perfect topping for potato pancakes!
- 2 pounds pork, trimmed and diced
- 3/4 cup flour
- Kosher salt
- Black pepper
- 3 tablespoons olive oil
- 1 cup chopped onion
- 2 bell peppers, cut into thin strips (I used red and yellow)
- 2 cloves garlic, minced
- 14 ounces broth (I used veal reconstituted bullion cubes)
- 2 tablespoons tomato paste
- 2 tablespoons paprika
- 1/4 teaspoon black pepper
- 6 whole allspice
- 1/4 cup dry red wine
- 1/3 cup cold water
- 3 tablespoons flour
- Potato pancakes, cooked according to directions
- Dredge pork in flour that has been generously seasoned with salt and pepper.
- In a large saucepan, brown pork cubes in hot oil. (I did 2 or 3 separate batches.)
- Remove pork and brown onions and peppers, add garlic just before they’re finished. (After multiple batches of meat and then the veggies, there was a dark brown crust on the bottom of the pan. Don’t worry, it will loosen and dissolve in the liquids you’re about to add – giving you a dark, flavorful broth.)
- Return pork to the pan and add broth, tomato paste, paprika, pepper, allspice and wine.
- Simmer covered 60 to 90 minutes
- In a small bowl, blend water and 3 tablespoons flour. Add to meat mixture
- Simmer 15 to 30 minutes, stirring occasionally
- Serve over potato pancakes
I can eat this for any meal of the day, and we often have leftovers for breakfast, topping a potato pancake with goulash and a fried egg!