Hungarian Pork Stew with Dumplings

Posted byeminate00Posted inMains, WhatsforDinnerTags:, , , , ,

This is yet another recipe clipped from a newspaper article a couple of decades ago that made its way into regular rotation. I had to halve the recipe though, because if memory serves, the article was about cooking for fire fighters in their station and the recipe was enough food to feed an army. You can cook it in a large cast iron pot with a lid or a slow cooker works too. When chopping your vegetables and meat make everything a large bite size.

Ingredients:

  • 2 potatoes, chopped
  • 1 c rutabaga, chopped
  • 1/4 c flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp cornstarch
  • 1/ tsp steak spice
  • 1/8 c olive oil
  • 1 – 1 1/2 lbs pork shoulder roast, cubed
  • 1 onion, chopped
  • 3/4 c red wine
  • 4 cloves garlic
  • 1/2 can (14 fluid oz) crushed tomatoes
  • 1 large carrot, chopped
  • 1 c mushrooms, quartered
  • 1 c peas

Ingredients for the Dumplings:

  • 1/3 c milk
  • 1 egg
  • 1/2 c + 1 Tbsp flour
  • 2 tsp baking powder
  • 1/4 tsp salt

Directions:

  1. Par-boil the potatoes and turnip for about 5 minutes, then drain.
  2. Combine the flour, salt, pepper, cornstarch, steak spice and paprika in a small bowl.
  3. Place the cubed pork in a large freezer bag. Add the flour mixture and shake to coat all the meat.
  4. Heat the olive oil in a large cast iron pot. Brown the pork in batches.
  5. If cooking in the cast iron pot, combine all the rest of the ingredients into the pot along with the leftover flour mixture. Cover and place in an oven that has been preheated to 325 degrees.
  6. If cooking in the slow cooker, combine all the vegetables and the meat into the slow cooker. In the same pot that you browned the meat, combine the red wine, crushed tomatoes and the rest of the flour mixture. Bring to a boil and simmer for 3-4 minutes. Pour over top of the rest of the ingredients in the slow cooker. Stir and cook on high for 3-4 hours, or low for 7-8 hours.
Hungarian Pork Stew

To Make the Dumplings:

  1. Move the stew to the stove (if it’s in the slow cooker, transfer it to a pot), and bring to a simmer.
  2. Mix together the milk and eggs in one bowl. Mix together the flour, baking powder and salt in a different bowl. Then mix the two together.
  3. Drop the batter into the stew by the spoonful.
  4. Cook on medium-low for about 15 minutes.

Nutritional Information*

  • Servings: 8 (1 rounded cup per serving, with one dumpling)
  • Calories per serving: 483
  • Total Fat: 22 g
  • Saturated Fat: 6.1 g
  • Total Carbohydrates: 42.9 g
  • Dietary Fiber: 6.2 g
  • Sugar: 7.7 g
  • Protein: 30.2 g

*Nutritional Information estimated using MyFitnessPal

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