Originally, this dish was supposed to be pork paprikash. However, I didn’t have enough paprika in the house (or any egg noodles, over which I prefer to eat my paprikash) and so I switched it up a little bit. The result was absolutely delicious, though, and had a nice smoky heat to it from the paprika that was included. There were many layers of flavor to this wonderful stew, which could also be served over egg noodles or rice. I really love a good, hearty stew on a cold fall or winter night, and we’re getting to that time of year in Cleveland.
I realize this looks pretty darn similar to B’s Sauce, especially because we happened to use the same pasta type, but the taste is very different.
1/2 box cooked pasta (pictured is orechiette)
2 cups leftover roasted pork, roughly chopped
1 cup yellow onion, diced
1 tbs. garlic, chopped
1 tbs. canola oil
1 cup white button mushrooms, roughly chopped
1 tbs. all-natural, whole wheat flour
2 tbs. paprika
2 tsp. caraway seeds
2 tsp. crushed red pepper flakes
Freshly cracked black pepper (at least 2 tbs.)
1 14 oz. can crushed San Marzano tomatoes, including juice
1 tbs. chopped fresh parsley
1 cup Merlot, or other red wine
2 cups homemade chicken stock
1/2 cup plain Greek yogurt
In a medium stock pot, heat canola oil over medium heat. Add onion and sauté until translucent, about 4-5 minutes. Add garlic and sauté until fragrant, 1-2 minutes. Add mushrooms and sauté until lightly browned, about 5 minutes. Add pork and season with salt and liberally with pepper. Sauté until heated through, about 3-5 minutes.
Sprinkle with flour and stir thoroughly to combine. Add paprika, caraway seeds, crushed red pepper flakes, and again, liberally, with pepper. By now you should have added about 2 tablespoons of pepper. Add crushed tomatoes and chopped parsley and stir to combine. Add Merlot and raise heat to medium-high.
Simmer until liquid is reduced by 50%, about 20-30 minutes. Add chicken stock and simmer another 20-30 minutes until liquid is thickened and reduced. Remove from heat and stir in plain Greek yogurt. Serve over cooked pasta (pictured is orechiette, though it would probably be better with egg noodles).