Yield: 6 Servings
|4 \N||1/2\" thick|
|3 tablespoons||Salad oil|
|2 mediums||Onions, sliced thin|
|2 \N||Chicken bouillon cube|
|¼ teaspoon||Garlic powder|
|½ cup||Sour cream|
|\N \N||Pork shoulder blade chops|
DUMPLINGS: 1 12-oz pkg frozen hash browns 2 eggs 2 tablespoons parsley, chopped 2¼ teaspoons salt 1 ½ cups flour ¼ teaspoon baking powder
Sprinkle pork steaks with salt, garlic powder and coat with flour.
Reserve remaining flour for later. Brown over med. heat in skillet in hot oil - till brown on both sides - about 8 min. Remove to platter.
In oil remaining in skillet, cook onions 2 min. Stir in remaining flour til blended. Stir in water, bouillon & paprika & heat to boiling. Return steaks to skillet and reduce heat to low. cover and simmer 45 min. or until fork-tender, turning once.
To prepare dumplings: Heat 4 quarts water to boiling. Combine thawed hash browns, eggs, parsley, salt, flour. baking powder until mixture forms soft dough. Turn onto lightly floured surface & divide into 16 portions. Shape each into ball. Gently drop into boiling water, stirring carefully so dumplings do not stick to bottom of pan. Cook 15 min. until tender but firm. Remove from water with slotted spoon.
Remove steaks from pan to large platter. Skim fat from gravy in pan.
With wire whisk, stir in sour cream til blended and heat thoroughly.
Do not boil. Serve steaks & dumplings with gravy.
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