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Quick and tasty, my daughter's favorite.
- a piece of meat
- 1 red kapia pepper
- 1 medium onion
- 2 yolks
- 100g sour cream (Pilos 20%)
- salt pepper
Preparation time: less than 30 minutes
RECIPE PREPARATION Pork stew with dumplings:
In a saucepan put 2 tablespoons of oil and heat the finely chopped onion. Add the finely chopped pepper and heat them. Cut the meat into cubes and add it over the onion and pepper and let it brown a little.
Put enough water in the pan to cover the meat and let it boil over medium heat. After the meat is cooked, add the dumplings, one by one made of 2 yolks mixed with flour, salt, pepper and water from the meat.
After preparing the dumplings, let them boil for another 5 minutes and add the sour cream mixed with 2 tablespoons of flour. The sauce comes out as a thinner cream, add the parsley to taste.
A delight, good appetite.
Pork paprika with dumplings20:52 Bianca No comments
2 tablespoons broth
1 clove of garlic
spices (salt, thyme)
2-3 tablespoons of flour
Finely chop the onion and fry in a little oil. Finely chop the garlic and place it over the onion. When the garlic and onion are hardened, add the pieces of meat.Add water and cook until the meat is almost cooked. Season to taste, I put only salt and a little thyme.
The dumplings are prepared as follows: beat eggs with a little salt and add flour. A slightly thicker composition than sour cream should come out.When the meat is almost cooked, take from the composition of dumplings with a spoon and put the dumplings. Take from the juice in which the paprika boils a few spoons that are mixed with the broth and chili sauce to taste.
At the end, add chopped parsley and turn off the heat. It is a food that is made very easily and with low difficulty.
The dumplings give it a special taste and appearance. We served with polenta and gogonele from the jar.
The other day I found a bean stew recipe on Adi Hadean's blog and I couldn't resist trying it. Not that the rest of the recipes he publishes should be ignored. For me, it was raining in my mouth after every picture he posted, so. But let's get back to his stew recipe.
We choose the beans, wash them and drain them well. I didn't cook it before, because that's the recipe.
In addition to beans, we use a veal leg, 2.3 onions, garlic, 1 donut and carrot. I skipped the gully, because my husband is not a fan. Instead, it reminded me of the goulash soup that my grandmother makes and that I haven't cooked for years. I'll stick to the plan one day and I'll cook a portion just for me. I promise to give you the recipe.
Finely chop the vegetables and put them in the pot.
Then cut the meat into cubes
and a bottle of white wine on his head, according to Adi Hadean. I didn't have wine from Lake Balaton, but I managed to find what I found in the house.
Season with salt, thyme, tarragon, cumin, paprika and hot pepper paste.
Put the beans on top, mix and cook for about three hours.
Such a recipe less often !! There is absolutely nothing left of the whole cauldron, and this will certainly not be the last time I cook it.
Stew with Pork and Czech dumplings
Saute chopped onion in hot butter until golden, add paprika and chopped garlic and mix.
Put the diced meat and let it simmer until the water evaporates, stirring.
Add the bay leaves, peppers, and chopped tomatoes.
Fill with enough water to cover everything and leave on medium to low heat until the meat is cooked. (I left the meat in slices, first fried it in butter, took it out and put it aside, until the pepper was done, then I put it back in the pan).
In a large bowl, mix the flour, baking soda (sifted together), salt and sugar.
Make a hole in the middle in which you put beaten eggs and 150 ml of milk.
Mix and add more milk to bind a dough, not too hard.
Knead the dough obtained (beat about 200 times) until it forms a blister.
Then add the bread cubes and mix well.
Bring the lightly salted water to a boil in a larger saucepan.
Shape the bread into dough, put it in a gauze and tie the ends. Tie in such a way that the dough has room to rise.
Put it in the pot with boiling water and let it boil for 45 minutes. , turning the "bread" to "bake" evenly.
Remove it from the water and gauze, cover it with another dry gauze and let it cool.
You will be surprised by what you have achieved.
Serve hot, with Czech dumplings, sliced, hot peppers and pickles.
500 gr pork pulp
200 gr sausages
3-4 tablespoons of broth
3 cloves of green garlic (you can also use dried garlic)
1 glass of wine
salt, pepper, thyme, basil, paprika
2 tablespoons oil
We cut the meat into small cubes and season it, we cut the sausages into slices, we cut the garlic into small pieces.
Put the meat to harden in 2-3 tablespoons of oil, to take color
add the chopped sausages, then the garlic
season with thyme, basil and paprika
add the broth and a glass of wine
let it boil well and reduce
Very simple and the aroma of the kitchen entices your loved ones to come closer.
Stew with pork and dumplings
Today I am writing you a delicious pork stew recipe, we made it the other day and we really liked it. Let's get to cooking!
-Pork 600gr & # 8211 cut into cubes
-Smoked pork breast 200gr & # 8211 cut into thin strips
-Red peppers & # 8211 a piece
-Carrot & # 8211 a piece
-Red onion & # 8211 a piece
-Tomato broth & # 8211 about a cup
-Tomato paste & # 8211 about 2 tbsp
-Cumin, paprika, bay leaves, black pepper to taste
From 3 eggs, flour and a little salt we make a thick mixture from which we form dumplings with a spoon and put them in boiling water with salt.
When they start to come to the surface, we leave them for another 2-3 minutes and remove them with a spatula.
Method of preparation:
In a hot pan, fry the pork breast, leave it until it becomes crispy and then take it out on a plate.
In the remaining lard from the pork breast, put the lightly crushed cumin seeds until they take on a little color, then add the pork, which we brown well on all sides, when it is fried, take it out and place it next to the smoked breast.
Put the onion and pepper in the pan and then add the carrot, pour the broth over them, continuing with the spices, then let it penetrate. When they have penetrated, we pass them through a sieve.
Put the pasta obtained on the fire, place the pieces of meat and the smoked breast strips in it, add the cooked dumplings, mix and let the flavors penetrate for a while.
Serve with lots of pickles and fresh country bread. Good appetite!
Pork heart stew
These ingredients are unfairly neglected.
Pork heart, for example, is an amazingly rich source of coenzyme Q10 (essential for energy production), but it also contains a lot of iron, zinc, selenium and the B vitamin complex.
And because it is not very sought after, it is usually much cheaper than the meat of the same animal.
(You can also read my article on Cheap Healthy Eating)
a pig's heart
2-3 cloves of garlic
salt and pepper
The heart is cut in half and any blood clots are removed. Then leave it in the water for a few hours, just to wash it well with blood.
In a pan, I hardened a little onion with carrots and peppers. I then added the diced heart and left it on the fire for a while to change its color slightly, then I extinguished it with water and let it simmer for about 2-3 hours.
* if necessary, add more water, but only a little, so that at the end you have a low and creamy sauce
** you can also make the recipe in a slow cooker
When your heart has cooked well, you will be amazed by its texture! Add green parsley and serve with potatoes or pasta.
Goulash with pork and dumplings
Goulash can be prepared either as a soup or as a dish. The goulash recipe dates back to the time of the Kingdom of Hungary. It is a food based on meat and paprika, other spices. Guals can be prepared from beef, pork or lamb. I consider that the pork recipe is the most handy, given the fact that if we choose the beef or lamb version, the cooking time is longer.
The recipe is of a medium degree of difficulty that can be made in a not very long time. I also recommend this recipe for pork stew with puree. It only looks like this goulash because it is without dumplings.
Let's get to work now!
Wash the meat well and cut into cubes with a side of about 1 cm or a little larger.
Peel and wash the onion and garlic and finely chop. We put them to harden in oil and when they started to change their color slightly, we add the meat cut into cubes. Fry the meat just a little, then add water and cover with a lid, letting it simmer. Towards the end we can add a glass of beer or white wine to soften the meat even better.
After the meat is well cooked, add the tomato paste and the paprika, then let it boil for a few more minutes and turn off the heat.
Separately, rub the butter well with the two eggs and add the flour until you get a slightly thicker paste than the pancakes. We put water to boil in which we add a teaspoon of salt and when it starts to boil we add with a teaspoon the above mentioned paste thus forming some medium size dumplings. Let the dumplings simmer for approx. 15 min.
At the end, add the resulting dumplings over the boiled meat in the tomato sauce and the paprika. Mix lightly, taking care not to break the dumplings. It can be served with pickles. Good appetite!
Spicy pork stew with dumplings
Spicy pork stew with dumplings from: pork shoulder, oil, onion, celery, bay leaf, oregano, cumin, coriander, allspice, soup, chopped tomatoes, cocoa powder, brown sugar, red wine vinegar, oranges, hot peppers, green onions, sweet potatoes, bell peppers, red beans, butter, flour, baking powder, corn, baking soda, corn, whipped milk, egg.
- 900g pork shoulder, cut into cubes
- 2 tablespoons oil
- 2 onions, chopped
- 2 celery stalks Celery, chopped
- 3 bay leaves
- 1 tablespoon oregano leaves (or 2 teaspoons dried oregano), plus extra, for serving
- 1 tablespoon of ground cumin
- coriander and allspice
- 1 cube of soup (beef, pork or chicken)
- 2 cans of 400g chopped tomatoes
- 1 tablespoon cocoa powder
- 2 tablespoons brown sugar
- 3 tablespoons red wine vinegar
- grated peel and juice of 2 oranges
- 2 hot red peppers, cut in half lengthwise, without seeds
- 1 bunch of sliced green onions
- 400g of sweet potatoes, peeled and cut into cubes
- 2 red peppers, peeled and cut into cubes
- 2 cans of 400g of red beans, drained and rinsed
Ingredients for dumplings:
- 100g of cold butter, cut into cubes
- 200g of flour mixed with 1/2 teaspoon baking powder
- 140g of ground corn, plus extra for sprinkling on dumplings
- 1/2 teaspoon baking soda
- 140g sweet corn, canned, drained
- 75ml of whipped milk
- 1 egg, beaten
Method of preparation:
The first step is to take out the largest cast iron pot you have and fry the pork pieces in a little oil. Transfer the meat to a plate and place three quarters of the onion, celery, celery leaves and oregano in the cast iron dish. Add a little oil and sauté until soft.
Add the spices, stir for 1 minute to brown, then put the meat back in the bowl. Crumble the soup cube and add the tomatoes, cocoa, sugar, 2 tablespoons of vinegar, grated peel and juice of 1 orange, as well as 3 of the hot pepper halves. Bring everything to a boil, then cover the food and let it boil for 1 hour.
Meanwhile, finely chop the half of the hot pepper set aside and combine with the remaining onion, green onion, red wine vinegar, grated peel and the last orange juice. Keep the sauce cold in the refrigerator.
After an hour, add the sweet potatoes and red pepper to the stew, then put the lid back on and let it boil for another 30 minutes. When there are only 15 minutes left in the stew's cooking time, start making the dumplings.
Mix the butter and flour until you get a dough similar to a fine breadcrumbs, then incorporate the cornstarch, baking soda and sweet corn. At the end, add the beaten milk and almost all the egg, except for a spoon, to obtain a soft dough. Season it with salt and shape it into 12 soft dumplings, which you can roll in a little extra corn. Grease them with the remaining egg.
Preheat the oven to 200 ° C. Add the beans to the stew, then taste to see if it needs to be seasoned. Place 6 dumplings over the stew, and place the others in a tray lined with baking paper. Bake both the cast iron pan and the pan and leave them for 25 minutes, until the dumplings swell and turn golden.
Place the stew on the table and sprinkle a little extra oregano on top before placing it in the bowls. Serve it with the other dumplings next to it, for those who want more and with the onion sauce from the fridge.
The classic from South Tyrol in the light version. Ms. Kalua and I really liked it.
Here I served them on a plate of bell peppers, but they can also be served with tomato sauce. If you are not afraid of fats, you can serve them with thyme butter, parmesan or granola on top. Or they can be filled with cheese or small pieces of smoked ham. They can also be served as a side dish to a meat dish with sauce.
I will make them without spinach, with a puree of apples or other fruits.
500 g quark light (with 0, I don't know how much fat)
2 medium onions
2 cloves garlic
salt, pepper, nutmeg
spinach (I used about 400 - 500 g, frozen)
oatmeal, therefore soft, about 200 - 300 g I think (until you get a stronger "dough")
oil, max. 1 teaspoon
Spinach: if using fresh, wash it, boil it briefly and chop it. If the frozen one is used, it is thawed, chopped and squeezed very well. It is important not to have liquid in it.
Finely chop the onion and fry lightly in very little oil.
Mix everything and add oatmeal until you get a stronger dough. Form the dumplings with wet hands and let it soak in water for about 80 minutes (salt water to boil, then bring to a very low heat and put the dumplings in it. From now on it is not allowed to boil).