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Paprika Pork with Dumplings

 Paprika Pork with Dumplings
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.
4 ServingsPrep: 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

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Paprika Pork with Dumplings (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 513 calories, 20 g fat (6 g saturated fat), 138 mg cholesterol, 2,140 mg sodium, 64 g carbohydrate, 4 g fiber, 16 g protein.
Wine: This recipe pairs well with a medium white wine.: Taste of Home Special Offer: Enjoy this recipe with Protea Chenin Blanc South Africa 2011. Honeysuckle and pear, with a hint of lemon, makes this perfect with any fish or chicken dish. Buy now and get 2 bottles for $29.99. Order Now