INGREDIENTS
6
garlic cloves, thinly sliced
4
red bell peppers, chopped
2
medium yellow onions, chopped
Kosher salt
2 lb
trimmed pork shoulder, cut into 1 1/2-inch cubes
2 tbsp
canola oil
2 tbsp
tomato paste
1/2 cup
Hungarian sweet paprika
2 tsp
Hungarian hot paprika
1 lb
sauerkraut, drained
1
bottle red wine
1 qt
low-sodium beef broth
4 cups
water
1 tsp
dried marjoram
2
bay leaves
2
Hungarian wax, banana or Cubanelle peppers, thinly sliced
1 tsp
black pepper
Cooked egg noodles, for serving
Crème fraîche, for serving