Food Porn: Pork and Chestnut Goulash

by Joanne Lutynec, Posted Mar 23rd 2007 @ 12:02PM

Since chestnuts are somewhat synonymous with the Christmas season, they tend to get neglected in recipes that would otherwise be great year-round. Danielle at Habeas Brulee has proved that point in spades with a Pork and Chestnut Goulash recipe she found on the web and subsequently prepared.

The recipe itself is rather simple, but I'm sure the addition of 3 tablespoons of Hungarian Paprika to beautifully seared pork makes it taste anything but. Finished off with the chestnuts, onion, cider, stock, and seasonings, the simmered dish has a deep, rich color and would be great served on top of pasta (as pictured), rice, or potatoes.

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Filed Under: Food Porn, On the Blogs, Feast Your Eyes, Ingredients
Tags: dinner, food porn, habeas brulee, HabeasBrulee, nuts, onions, pork, pork and chestnut goulash, seared pork, seasonings, seeds, spices

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Reader comments (Page 1 of 1)

3-23-2007 @1:38PM Megan said... Joanne,
I work over at Food Arts magazine....we find your blogs, well everyone at slashfood to be very helpful. Would love to contact you personally..
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