Paprika Pork with Dumplings Recipe

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Paprika Pork with Dumplings Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour

Ingredients

  • 3 tablespoons 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 all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 cup sour cream

Directions

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 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.
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.
Originally published as Paprika Pork with Dumplings in Country Pork 1996, p51

Nutritional Facts

1 each: 513 calories, 20g fat (6g saturated fat), 138mg cholesterol, 2140mg sodium, 64g carbohydrate (7g sugars, 4g fiber), 16g protein.

  • 3 tablespoons 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 all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 cup sour cream
  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.
Originally published as Paprika Pork with Dumplings in Country Pork 1996, p51

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