Paprika Pork with Dumplings |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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The first time I made this dish, my family gave it two thumbs up. I knew I had a hit on my hands when it passed that test! Through the years, I've used this recipe often when entertaining. Ingredients:
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
4 pork steaks (1/2 inch thick) |
3 tablespoons vegetable oil |
2 medium onions, thinly sliced |
1 cup water |
2 teaspoons chicken bouillon granules |
1-1/2 teaspoons paprika |
dumplings: |
4 quarts water |
1 package (12 ounces) frozen shredded hash browns, thawed |
2 eggs |
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes |
2-1/4 teaspoons salt |
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon baking powder |
1/2 cup sour cream |
Directions:
1. Combine flour and salt; coat pork. Set remaining flour mixture aside. In a large skillet over medium heat, brown pork in oil for 8 minutes per side. Remove pork and set aside. Saute onions in pan drippings for 2 minutes. Stir in reserved flour mixture. Gradually stir in water, bouillon and paprika; bring to a boil. Return pork to skillet. Reduce heat; cover and simmer for 45 minutes or until pork is tender.
2. Meanwhile, for dumplings, bring water to a boil in a large kettle.
3. In a large bowl, combine hash browns, eggs, parsley and salt. Stir in flour and baking powder until mixture forms a soft dough. Turn dough onto a floured surface. With floured hands, shape dough into 1-3/4-in. balls; gently drop into boiling water. Reduce heat; cover and simmer for 15-18 minutes or until dumplings are tender but firm. Remove with a slotted spoon to a serving platter.
4. Remove pork to the platter; cover and keep warm. Stir sour cream into pan juices; heat through but do not boil. Pour over dumplings and pork. Yield: 4 servings.
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