Dd's Pork Paprikash Stew

This looks so ono, doesn't it??!!  Maybe someday I'll try make it.

PORK PAPRIKASH STEW

 

2# boneless pork shoulder roast, trimmed, 1 ½ -inch cubes

Garlic salt, salt, freshly ground black pepper

2½ TB Hungarian paprika

1-2 TB olive oil

1 medium onion, chopped

4 cloves garlic, crushed

1 ½ TB tomato paste

1/2 tsp. dried thyme

1/2 tsp dried caraway seeds, crushed

2 tsp. dried oregano

½ tsp. dry mustard

½ tsp. salt

½ tsp. freshly ground black pepper

2 TB Worcestershire sauce

2 TB brown agave nectar

1 large tomato, chopped

1 ½ c. beef stock

8 oz. cremini mushrooms, quartered

2 medium potatoes, small stew cut

2 medium carrots, small stew cut

1 medium onion, quartered

Service: Cooked egg noodles, optional: sour cream

 

Place pork in a bowl; generously season with 1 T paprika, garlic salt, salt and pepper.

In a large saucepan over medium high heat brown pork in olive oil, turning to brown on all sides, about 5-6 minutes. Remove to a dish. 

Add more olive oil as needed. Add chopped onion, garlic, tomato paste, remaining paprika, seasoning, Worcestershire sauce, and agave nectar. Cook 1-2 minutes; stir to combine well. Add tomatoes and stock, stirring any browned bits. Bring to a simmer. Return pork to sauce pan.

 

Cover and simmer 1 hour until pork is tender. Add mushrooms, potatoes, carrot and quartered onion. Continue simmering 10-12 minutes until potatoes and carrots are cooked through. Serve over egg noodles. 

Optional to serve with sour cream.

 

Serves 4-6.