Pork stew with dumplings

Name: Pork stew with dumplings - Simina F.
Ingredients: a piece of meat 1 red bell pepper 1 medium onion 2 egg yolks flour 100g sour cream (Pilos 20%) salt; pepper

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Every time I cook this stew with dumplings, I know in advance that it will be finished quickly, especially since my daughter often asks for it. When I get home with a suitable piece of meat for this, I don't hesitate much. The recipe isn't complicated, it doesn't require strange ingredients, and the time spent by the stove is reasonable. Quick info Total time: about 1 hour Preparation time: 15-20 minutes Cooking time: 40-45 minutes Servings: 3-4 Difficulty: medium Recipe type: main course, home cooking Ingredients - a piece of pork (I usually choose the thigh, about 400-500g, but use what you have) - 1 medium onion - 1 red bell pepper - 2 tablespoons of oil - 2 egg yolks - flour (for dumplings + 2 tablespoons for sauce) - 100 g sour cream (Pilos 20% or similar) - salt - pepper - parsley (optional, to taste) Preparation method 1. I start by chopping the onion finely and the pepper into small cubes. I heat 2 tablespoons of oil in a heavy-bottomed pot and add the onion to sauté. After it softens a bit, I add the pepper and let them cook together for a few minutes, stirring occasionally. 2. I move on to the meat: I cut it into suitable cubes (not too large, not too small). I add it over the onion and pepper and let it brown slightly on all sides. It doesn't need to be fried hard, just to turn white and start releasing juices. 3. When the meat is lightly browned, I pour in enough water to cover it well. I bring it to a boil, then lower the heat to medium. I let it simmer covered until the meat becomes tender. I check from time to time if it needs a little more water. 4. While the meat is boiling, I prepare the dumpling mixture. I mix 2 egg yolks with enough flour to create a not too thick paste. I add salt, pepper, and use a little juice from the pot to homogenize the dough. It should be a viscous mixture, not liquid. 5. After the meat has boiled, I take spoonfuls of the dumpling mixture and drop them, one by one, directly into the hot liquid in the pot. I let them rise to the surface and boil for another 5 minutes with the lid on. 6. In the meantime, I mix 100 g of sour cream with 2 tablespoons of flour to avoid lumps. I then add a few tablespoons of hot juice to raise the temperature of the sour cream before pouring it into the pot, so it doesn't curdle. I stir everything gently in the pot and let it simmer for a few minutes over low heat to slightly thicken the sauce. It should be like a thin cream, not very thick. 7. Finally, I taste for salt and pepper, sprinkle a little chopped parsley if I have it on hand. I turn off the heat and let the pot sit for a few minutes to settle. Why I make this recipe often It cooks quite quickly, doesn't require expensive ingredients, and the dumplings turn out soft and absorb the sauce well. For someone looking for a hearty meal on an ordinary day, this stew is a practical solution. It fits well for lunch or dinner. Tips and variations Tips - For dumplings, don't add too much flour, otherwise they become hard. Test with the first one to see how it behaves. - For sour cream, use one with at least 20% fat, so it doesn't curdle easily. - If the sauce seems too thick, add a little hot liquid at the end. - During boiling, check that the liquid doesn't reduce too much. Substitutions - Pork can be replaced with thinly cut beef, but the cooking time will increase. - If you don't have bell pepper, you can use regular sweet pepper. - Sour cream can be swapped with Greek yogurt, but the taste will be different and more sour. - You can make the dumplings with a whole egg if you don't want to use just yolks. Variations - You can add a little crushed garlic towards the end for another flavor note. - If you want more color, add a bit of paprika at the beginning, over the onion and pepper. - For a heartier version, add a few small cubed potatoes along with the meat. Serving ideas - Goes well with simple pickles (cucumbers, green tomatoes). - You can sprinkle fresh herbs at the end for an extra touch of freshness. - It can also be served with a slice of fresh bread for the sauce. Frequently asked questions 1. Do the dumplings need to be boiled separately? No, the dumplings are added directly to the stew after the meat has boiled. They absorb the flavor of the sauce and remain tender. 2. Is the sour cream added cold or at room temperature? Ideally, it should be at room temperature and mixed with a little hot juice before pouring it into the pot, so it doesn't curdle. 3. If I don't have white flour, can I use another type of flour for the dumplings? They can also be made with whole wheat flour, but the texture will be a bit denser and the taste slightly different. 4. Can I make the stew without bell pepper? You can skip the pepper if you don't have it, but it adds flavor and sweetness. However, the onion is essential for the base. 5. What type of pork works best? Thigh or shoulder are good, they have suitable fibers and cook relatively quickly. Avoid the loin, as it can turn out too dry. Nutritional values Estimation for one serving (out of 4): - Calories: approximately 400-450 kcal - Protein: 25-30 g - Fat: 23-27 g - Carbohydrates: 25-30 g Values depend on the type of meat used, how much flour you put in the dumplings, and how much sauce remains at the end. It is not a very low-calorie meal, but it is balanced for a hearty lunch. Storage and reheating It can be stored in the refrigerator in a closed container for up to 2 days. The dumplings absorb the sauce, so when reheating, you can add 1-2 tablespoons of water to make it creamy again. I do not recommend freezing; the dumplings lose their texture.

Pork stew with dumplings

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