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bread stuffing recipe
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PORK PAPRIKA WITH DUMPLINGS |
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Pork |
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4 1/2 inch thick pork shoulder blade chops
1/2 tsp. salt
3 Tbsp. flour
3 Tbsp. salad oil
2 medium onions, sliced thin
2 chicken bouillon cube
1 Tbsp. paprika
1/4 tsp. garlic powder
1/2 C. sour cream
1 12-ounce package frozen hash browns
2 eggs
2 Tbsp. parsley, chopped
2 1/4 tsp. salt
1 1/2 C. flour
1/4 tsp. baking powder |
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Sprinkle pork steaks with salt, garlic powder and coat with flour. Reserve remaining flour for later. Brown over medium. heat in skillet in hot oil - till brown on both sides - about 8 minutes Remove to platter. In oil remaining in skillet, cook onions 2 minutes Stir in remaining flour till blended. Stir in water, bouillon and paprika and heat to boiling. Return steaks to skillet and reduce heat to low. cover and simmer for 45 minutes 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 and 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 for 15 minutes 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 till blended and heat thoroughly. Do not boil. Serve steaks and dumplings with gravy. |
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