It's been a HORRIBLE week at work.  I can't stress the HORRIBLE enough.  Thankfully, I have food like this to come home to.

Heh.  S was taking pictures in the kitchen while I was dishing this dish up.  He's so cute when he does that.

Since we've had a run of noodle dishes, I opted for rice on this one.  You can swap it out with noodles if you want.  I, for some reason, wanted rice.  I like rice.  No.  I LOVE rice.  Basmati rice or Jasmine rice in particular.  Plain.  White.  Rice.  No salt or pepper.  No butter.  No spices.  Plain white rice.  I know.  I'm weird.  I'm also a carb fiend.


Confession.  Most of my cooking life, I've always thought of Paprika as just a colorful accent to dishes.  I know it has an aroma, but I've only really ever used it to top stuff and make it pretty.  Until I met the Goulash recipe that changed everything.  Since then, I've learned it really does have it's own unique flavor that is amazing!!  Now, I crave this flavor every once in a while.  Usually when it's cold.  Something about it just warms me up.  The paprika flavor, the tender meat (beef or pork or even portobello mushrooms), the rich sauce.  *drooling*

It truly is a warm you up dish.  Not that Thursday was a particularly cold day.  In fact, it was rather warm and got warmer Friday, but I didn't really check the weather for the week when I made the menu for the week.  Yeah. I know.  I'm a slacker.  LOL

I can't even seem to get myself organized enough for some challenges I am desperately TRYING to participate in and to keep track of the food holidays.  I just haven't quite figured out a good planner system that really works for me.  Well, at least one that I don't have to shell out money for.  Yeah...I'm cheap.  Until this blog starts making money, I'm not really into shelling a bunch out for it.  

We're trying to buy a house ya know, so we're saving anything and everything for the down payment.  We're hoping with the down payment, my income, and S's credit rating, we can approved for a decent amount of money with a relatively low interest rate.  I think we're ready for that.  I think that's the next step for us.  Especially since I got a small increase in pay.

Heh.  S took this one, too.  You can see the rich color and delicious goodness that is this dish.  It's actually making me hungry to look at it.  Hmm...maybe I should get something to eat.

Slow Cooker Hungarian Style Pork Stew

Recipe by A Kitchen Hoor (@AKitchenHoor)

 

Ingredients

• 1 pound lean pork, trimmed and cut into bite-sized pieces
• 1 cup onions, thinly sliced
• 3 cups bell peppers, thinly sliced (any color)
• 2 cups low fat chicken broth
• 3 tablespoons paprika, Hungarian sweet
• 1 cup beer (any style, but stout works best)
• 1 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 4 cups basmati rice, cooked
• 1/2 cup cold water
• 2 tablespoons cornstarch
• 1/4 cup fresh parsley, chopped

Cooking Directions

1. Place the pork in the liner of a slow cooker coated with cooking spray. Top with paprika, onions and peppers.
2. Combine chicken broth, beer, garlic powder, and salt in a small mixing bowl. Pour over the pork mixture and cook on low 8 to 10 hours or high 5 to 7 hours.
3. Thirty minutes before serving, set the temperature to high. Combine the water with the cornstarch and add to pot, stirring until well blended. Allow the mixture to simmer until thickened, about 30 minutes. Divide the rice evenly among four plates and top with 1 1/2 cups of pork mixture. Top with parsley and serve.

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