Paprika pork with dumplings

Yield: 4 Servings

Measure Ingredient
3 tablespoons Flour
½ teaspoon Salt
4 \N Pork steaks; 1/2 inch thick
3 tablespoons Cooking oil
2 mediums Onions; thinly sliced
1 cup Water
2 teaspoons Chicken bouillon granules
1½ teaspoon Paprika
4 quarts Water
1 pack (12 oz) frozen shredded hash browns; thawed
2 \N Eggs
2 tablespoons Chopped fresh parsley OR
2 teaspoons Dried parsley flakes
2¼ teaspoon Salt
1½ cup Flour
1⅜ teaspoon Baking powder
½ cup Sour cream


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. Meanwhile, for dumplings, bring water to a boil in a large kettle. 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 in 1¾ 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. 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.

Recipe by: Country Pork-1996 TOH Publications Posted to TNT Recipes Digest, Vol 01, Nr 948 by LVFG53A@... (MRS IRA M DENNIS) on Jan 18, 1998

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