My Monday and Tuesday were spent in Downtown Denver at the Colorado Convention Center for our annual trade show for the Colorado Association of Realtors. Around 1,500 Realtors and real estate related vendors came together for education, expo and entertainment. Our company Heritage Title was front and center as a prominent sponsor, so all of us Sales Executives were front and center, as well.
For me, the highlight of the event was attending the Keynote Speaker session featuring former Navy Seal Marcus Luttrell, The Lone Survivor. Luttrell stood alone on the stage and shared his experiences. In June of 2005 his team of four Navy Seals sat out on a mission called Operation Redwings, to capture, or kill, the notorious Taliban leader Ahmad Shah. Perched on the side of a Mountain in Afghanistan, Marcus and his team, surrounded by the Taliban, fought for their lives in a violent three-hour battle. He was the Lone Survivor, losing his three best friends…one of those being Colorado Navy Seal, Danny Dietz. Dietz’ family as well as many Veterans and current service men and women were in attendance. Here’s a clip of short part of the speech that a friend posted on Facebook.
Marcus’ survival is a true miracle. I now have a small understanding when Veterans say they don’t and can’t talk about what happened while they severed during war time. I feel very honored that Marcus Luttrell shared his story with us. God bless all Veterans…saying thank you will never be enough!
Knowing I’d have long work days and commutes for the convention, a Saturday and Sunday project found this wonderful goulash type dish easy to re-heat for a weeknight dinner. This Pork Stew with Sauerkraut was a savory treat. Pork roast is slow cooked in a broth seasoned with hot paprika, sweet paprika and smoked paprika. There’s sauerkraut and sour cream involved and served over hot buttered noodles, a perfect dinner to celebrate the Fall season. The recipe is a little bit of a process. The pork is cubed and marinated overnight to prepare for a long savory simmer the next day. Thanks to Food and Wine Magazine for another great recipe. The only thing I changed was substituting a yellow bell pepper for Hungarian peppers, which I couldn’t find. And I added smoked paprika because I didn’t have quite enough sweet paprika.
Don’t forget a slice to bread to soak up all that flavorful broth on the bottom of the bowl.
- 6 garlic cloves thinly sliced
- 4 red bell peppers chopped
- 2 medium yellow onions chopped
- Kosher salt
- 2 pounds trimmed pork shoulder cut into 1 1/2-inch cubes
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 1/2 cup Hungarian sweet paprika
- 2 teaspoons Hungarian hot paprika
- 2 tablespoons smoked paprika
- 1 pound sauerkraut drained
- One 750-ml bottle red wine
- beef broth
- 4 cups water
- 1 teaspoon dried marjoram
- 2 bay leaves
- 1 yellow bell pepper cubed
- 1 teaspoon black pepper
- Cooked and buttered egg noodles for serving
- Sour Cream for serving
In a food processor, puree half of the garlic, half the bell peppers and 1 onion with 1 tablespoon of salt until smooth. Pour the mixture into a large bowl, add the cubed pork and stir to coat. Cover with plastic wrap and marinate overnight in the refrigerator.
Drain the pork and pat dry with paper towels. In a large Dutch oven, heat the canola oil. Working in batches, add the pork to the pot and brown over moderate heat, turning once, about 4 minutes per batch. Transfer the browned pork to a plate. Add the tomato paste to the pot and cook, stirring, until lightly caramelized, about 2 minutes. Add the paprikas and cook, stirring constantly, for 1 minute. Return the pork to the pot and add the sauerkraut, wine, broth, water, marjoram and bay leaves. Bring to a boil. Reduce the heat and simmer, uncovered, until the pork is nearly tender, about 1 1/2 hours.
Stir in the remaining garlic, bell peppers and onions. Add the yellow bell pepper and cook until the pork and vegetables are tender, about 30 minutes longer. Discard the bay leaves. Stir in the black pepper and season with salt. Serve in bowls over cooked and buttered egg noodles with a dollop of sour cream.
Pork Stew with Paprika and Sauerkraut…It’s what’s for Dinner.