Recipe - Paprika Pork With Dumplings

3 tablespoon Flour
One half teaspoon Salt
4 Pork steaks; One half inch thick
3 tablespoon Cooking oil
2 md Onions; thinly cut or sliced up
1 cup Water
2 teaspoon Chicken bouillon granules
1 One half teaspoon Paprika

DUMPLINGS
4 qt Water
1 pack (12 oz) frozen shredded hash
browns; thawed
2 Eggs
2 tablespoon Chopped fresh parsley OR
2 teaspoon Dried parsley flakes
2 One fourth teaspoon Salt
1 One half cup Flour
1 3/8 teaspoon Baking powder
One half cup Sour cream

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 in 1 Three fourths in balls. Gently drop into boiling water.
Reduce heat, cover and simmer for 1518 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.

Recipe by: Country Pork1996 TOH Publications

Posted to TNT Recipes Digest, Vol 01, Nr 948 by LVFG53A@prodigy.com (MRS
IRA M DENNIS) on Jan 18, 1998