Beef & Chickpea Paprikash

• 2
  

  lbs stewing pork, decrease into chunks
  

• ¹⁄₄
  

  cup flour
  

• 1 ¹⁄₂
  

  teaspoons sea salt
  

• ¹⁄₄
  

  teaspoon gloomy pepper
  

• 4
  

  tablespoons butter
  

• 1
  

  onion, diced
  

• 3
  

  garlic cloves, minced
  

• 1 ¹⁄₂
  

  cups vegetable inventory or 1 1/2 cups water
  

• 4
  

  teaspoons paprika (Hungarian)
  

• 1
  

  tablespoon brown sugar
  

• ¹⁄₈
  

  teaspoon cayenne pepper
  

• 1
  

  tablespoon Dijon mustard
  

• 2
  

  tablespoons ketchup
  

• 2
  

  tablespoons Worcestershire sauce
  

• 1
  

  (14 1/2 ounce) can chickpeas, rinsed and drained
  

• ¹⁄₄
  

  cup Greek yogurt or 1/4 cup sour cream
  

instructions

• Toss the pork within the flour, sea salt and pepper unless successfully-lined.
• Heat the butter over medium-excessive heat in a heavy pan or dutch oven. Add the onion and garlic, then add the pork while shaking off extra flour coating. (Enviornment apart any leftover flour since that you must well need it later) Fry, stirring most ceaselessly, unless the pork has grew to turn out to be brown, about 5-8 minutes.
• Add the inventory/water, paprika, brown sugar, cayenne pepper, mustard, ketchup and Worcestershire sauce the pot. Dash and bring to a boil, then decrease heat, duvet, and simmer for 2 hours. Dash most ceaselessly.
• After two hours, add the drained chickpeas and cook for a extra half-hour.
• Personal away from heat. Add the yogurt/sour cream, but attach sure to mood it with rather of the heat sauce first to attach sure it does now not curdle. (In case your stew appears to be like watery, that you must well drag the leftover flour you region apart earlier into the yogurt earlier than including it to the pot to thicken the sauce successfully. If now not, correct discard the flour and add the yogurt by itself.) Dash unless the paprikash turns a unhappy orange coloration.
• Help over egg noodles, pasta, rice, mashed potatoes or, my celebrated- new gnocchi.