Pork and Chestnut Goulash

2 lbs pork (shoulder or butt), cut into 1″ cubes
1 lb chestnuts
3 onions, thinly sliced
3 T sweet Hungarian paprika
3 tsp all-purpose flour
3/4 C hard cider
3/4 C chicken stock
Pinch of dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste
1/2 tsp Sichimi

Sear the pork in a bit of oil in a hot pan until nicely browned on all sides. Remove from pan and set aside. Brown the onions in the same pan, adding a little butter. When they’re done, add the flour and paprika a little more butter, and cook for a few moments.

Add all the other ingredients to the pan. Remember to reduce the quantity of liquids if necessary such that they don’t come up higher than halfway up the meat. Simmer, covered, for an hour or two, or until sufficiently tender.

Stir in the chestnuts. (You can get these shelled and in a tin).

Taste and adjust seasoning.


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