Pork Goulash with Cider
Goulache de Pork au Cidre (French)

This dish is very nice. The cider,
the subtle spicing of bouquet garni,
and the chestnuts give this dish a
very satisfying and unique twist.

2 Lbs pork butt 1" cubes
1 Lbs chestnuts
3 onions cut in thin slices
3 Tbs paprika
3 tsp flour
3/4 cup hard cider (Woodchuck)
3/4 cup stock
pinch of thyme
1 bay leaf
salt and pepper to taste


Heat oven and roast chestnuts. While chestnuts
are roasting brown meat in pot and set aside.
Sauté onions in same pan adding butter if necessary.
Add flour and paprika and cook for a few moments.
Bring the pork back to pan and add cider, stock,
bay leaf, thyme, salt and pepper. Simmer for 1 hour
or until meat is tender. Add roasted chestnuts.
Serve with egg noodles or mashed potatoes.