Pork Paprikash over Mustard Spaetzle
Serves 4
Provided by: Chef Eben Copple of Yardley Inn
For the paprikash:
1 ½ lbs pork shoulder (butt or picnic) or chicken thighs, trimmed of fat and cubed
1 large yellow onion, sliced
2 red bell peppers, sliced
2 Tbsp Hungarian paprika
Chicken stock, or good quality canned broth as needed
¾ C sour cream
Season the pork with salt and pepper then sear on all sides in a very hot large sauté pan. Work in batches so as to not overcrowd the pan. Remove the pork and set aside. In the same sauté pan, cook the onions and peppers until they wilt and begin to caramelize a little. Add the paprika to the onions and peppers and stir to toast the spice. Return the pork to the pan and cover, barely, with chicken stock. Bring to a boil and reduce the heat to a simmer. Cook the pork for about 2 hours or until the pork falls apart when squeezed. Reduce the stock if necessary and add the sour cream to finish. Serve over mustard spaetzle.
For the spaetzle:
2 C all purpose flour
Pinch of salt
Pinch of pepper
2 tsp dry mustard
4 large eggs, beaten lightly
½ C whole milk
1 Tbsp whole grain mustard
Sift together all the dry ingredients. Add the eggs, milk and grain mustard and mix vigorously until the batter begins to become firm. Allow the batter to rest for about 45 minutes. Place a large pot about half-full of salted water on the stove to boil. Make sure you have a colander with large holes that will rest on the pot easily. Put some of the rested batter into the colander over the boiling water and force it through the holes with a rubber spatula or the back of a large spoon. Allow the spaetzle to boil for a minute or so then remove it from the water with a slotted spoon or skimmer. Toss the spaetzle in a little oil and set aside. Repeat this process with the rest of the batter. To serve, sauté the spaetzle in a little butter until it begins to brown. Garnish with chopped fresh chives.
