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.
