Pork and potato stew

Name: Pork and potato stew - Filofteia J.
Ingredients: 1/2 kg pork (I had a piece of pork shoulder) 1/2 kg red potatoes 1 large onion 1/4 red bell pepper; 1/4 green bell pepper 2 carrots 1 tablespoon paprika paste olive oil salt; pepper; 1/2 cube of meat or vegetable concentrate (according to preference) 1 cup flour 1 egg fresh parsley

Meat - Pork and potato stew by Filofteia J. - Recipia

Potato paprikash with pork is one of the dishes I make often, especially when I have some meaty bones and a bit of fat. For me, paprikash has always been a hearty soup, not a stew. That's how I learned it from my grandmother, with flour dumplings and plenty of vegetables. It's a recipe I don't change much because it works and has that flavor you crave after a long day. Quick Info Total time: approx. 1 hour 30 minutes Preparation time: 20 minutes (cleaning and chopping) Cooking time: 1 hour - 1 hour 15 minutes Servings: 4-5 Difficulty: easy to medium Recipe type: hearty soup, main dish Ingredients 500 g pork with bone (I use shoulder, but other cuts with a bit of fat and bone work too) 500 g red potatoes 1 large onion 2 carrots 1/4 red bell pepper 1/4 green bell pepper 1 tablespoon paprika paste (or pepper paste with paprika) olive oil, for sautéing 1/2 cube meat or vegetable concentrate salt pepper 1 bay leaf a bit of hot pepper (optional, to taste) 1 cup all-purpose flour 1 egg water, enough to make a dumpling dough (usually a few tablespoons) fresh parsley, for garnish Preparation Method 1. Cut the pork into suitable cubes. If it has a bone, leave it in the pot for flavor. 2. Peel the onion, carrots, potatoes, and bell peppers. Chop the onion finely, dice the bell pepper, and grate the carrots. Cut the potatoes into larger pieces later. 3. In a large pot, heat some olive oil (about 2-3 tablespoons). Add the chopped onion and sauté over medium heat for a few minutes until it starts to become translucent. 4. Add the grated carrots and diced bell peppers to the onion. Stir and let them soften slightly for about 3-4 minutes. 5. Add the meat. Mix well to coat it with the vegetables and oil. 6. Add the bay leaf, salt, pepper, paprika paste, and if desired, a bit of finely chopped hot pepper. 7. Cover and let everything simmer over medium heat for about 5 minutes. During this time, the meat will release some juices. 8. Pour in hot water to cover the meat and vegetables well. Add the concentrate cube. Let it simmer on low to medium heat, covered, for about 30-40 minutes, until the meat is tender. 9. Meanwhile, peel and cut the potatoes into large pieces. After the meat has been cooking for about half an hour, add the potatoes to the pot. Add hot water if necessary to ensure everything is well covered. 10. Cook until the potatoes are nearly done (about 20 minutes). 11. While the potatoes are cooking, prepare the flour dumplings. Break the egg into a bowl, add a pinch of salt, then add the flour and a little water, enough to make a firm dough, but not too tough. Mix it with a fork or by hand. The consistency is important – it shouldn’t be too soft or too dry. 12. When the potatoes are cooked, tear small pieces of dough and drop them into the soup, one by one. I use a spoon dipped in water; they come off easily. 13. Let everything cook for another 5-10 minutes until the dumplings rise to the surface and are cooked through. 14. Taste for salt and pepper. Finally, turn off the heat and add finely chopped fresh parsley. Why I make this recipe often Because it’s hearty and easy to adapt. The meat with bone adds flavor, I can quickly make the dumplings when I crave something filling, and the ingredients are simple. I use whatever I have in the fridge, no fuss. Tips and Variations Tips If you use meat with bone, the flavor is better. For a clearer soup, skim off any foam when it starts to boil. Don’t use too many spices – paprika, salt, pepper, and bay leaf are enough. Substitutions You can use lamb, which is very tasty, but the cooking time may be slightly longer. The concentrate cube is not mandatory, but it helps if you use leaner meat. Sunflower oil works just as well instead of olive oil. Variations You can replace red potatoes with white ones if you don’t have red. You can skip the dumplings if you prefer a clearer soup. Sometimes I add celery or parsnip if I have root vegetables on hand. Serving Ideas I like it simple, with plenty of parsley at the end. If you want, you can add a spoonful of sour cream when serving. It also goes well with fresh bread or even pickles on the side. Frequently Asked Questions What type of pork is best for this? I use shoulder with bone and a bit of fat, but any bone-in cut will give a more intense flavor. Can I make the soup without dumplings? Yes, if you’re not in the mood for dumplings, you can skip them. The soup will still be tasty. Is the concentrate cube mandatory? Not necessarily. If you have good meat with bone, you can omit it. If you want a more intense flavor, add half a cube. How do I cut the potatoes for this soup? Cut them into larger pieces so they don’t break apart too much while cooking. What should I do if the dumplings fall apart? Most likely, the dough was too soft or had too much water. Next time, make it a bit firmer and use a wet spoon to drop in the dumplings. Nutritional Values Approximately, for one serving (out of 5 servings): about 400-450 kcal, 25 g protein, 45 g carbohydrates, 14-16 g fat. Values may vary depending on the type of meat and how many dumplings you add. The soup is hearty and contains plenty of fiber from the vegetables and carbohydrates from the potatoes and dumplings. Storage and Reheating It keeps well in the fridge for 2-3 days in a covered pot. When reheating, add a little water if it’s too thick. The dumplings hold up well in the fridge and won’t fall apart. You can reheat it either on the stove or in the microwave. I don’t recommend freezing it, as the dumplings and potatoes don’t fare well after thawing.

Pork and potato stew

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