|2 servings||calories per servings 512||protein serving 34 g||carbs per serving 52 g||total fat per serving 18 g|
This dish is inspired by the hearty paprika-based stews of Eastern Europe. The paprika lends a mild, warm spiciness that works well with rich pork and earthy mushrooms.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||52 g|
|Dietary Fiber||5 g|
Prepare your mise en place: Peel and cut onion into 1/2-inch pieces. Remove and discard mushroom stems, then thinly slice mushrooms. Peel and mince garlic. Pick and chop oregano leaves. Pick and chop parsley leaves. Cut bacon slices into thin, 1-inch strips. Dice pork loin into 1/2-inch pieces.
Place bacon in a saucepot over medium heat. Stir until the bacon begins to sizzle, then cook while stirring until bacon browns and becomes slightly crispy, 4-5 minutes.
Carefully remove bacon to a paper towel-lined plate, leaving the fat in the pan.
Add diced pork loin to pan, and cook, stirring occasionally, until well browned, 4-5 minutes.
Add onion and mushrooms. Cook until onions start to become translucent, 3-4 minutes.
Add cooked bacon, garlic, tomato paste and paprika. Cook 3-4 minutes more, stirring frequently.
Add 4 cups water and bay leaf. Increase heat to high, and bring to a simmer, then reduce heat to low, and simmer lightly 5 minutes.
Crumble and crush egg noodles between your hands into the soup. Add oregano. When liquid returns to a simmer cook until noodles are fully tender, about 10 minutes.
Stir in sugar snap peas and parsley, then remove pot from heat. Taste and adjust seasoning with kosher salt and pepper.
Divide stew between 2 bowls. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...