Papricaș with pork, peas and dumplings

Name: Papricaș with pork, peas and dumplings
Ingredients: 1 kg pork tenderloin; 4 tablespoons oil; 1 large onion (200 g); 4 tablespoons gogosari pepper paste with garlic; 1 teaspoon salt (sauce); 1 tablespoon plain flour; 500 ml milk; 4 eggs; 50 g softened butter; 1/2 teaspoon salt (dumplings); 5 tablespoons plain flour; 250 ml water; 500 g frozen green peas; 1/2 teaspoon ground pepper (optional); 15 g fresh parsley; 15 g fresh dill

Meat - Papricaș with pork, peas and dumplings by Alina E. - Recipia

Papricaș with pork, peas and dumplings is a Romanian stew with pieces of pork tenderloin and soft dumplings in a milk-thickened sauce. Gogosari pepper paste gives it a little heat, and the peas soften in the sauce without getting crushed. I like the versions with dumplings best, and I serve this one with bread; I make the sauce with milk, the way my mother did. Prep time: 20 minutes. Cook time: 49 minutes. Total time: 69 minutes. Servings: 5. Approximately 680 kcal and 58 g protein per serving.

Ingredients

1 kg pork tenderloin
4 tablespoons oil
1 large onion (200 g)
4 tablespoons gogosari pepper paste with garlic
1 teaspoon salt (sauce)
1 tablespoon plain flour
500 ml milk
4 eggs
50 g softened butter
1/2 teaspoon salt (dumplings)
5 tablespoons plain flour
250 ml water
500 g frozen green peas
1/2 teaspoon ground pepper (optional)
15 g fresh parsley
15 g fresh dill

Preparation

1. Pat the pork tenderloin dry with paper towels and cut it into slices about 1.5 cm thick. Heat 4 tablespoons of oil in a saucepan and brown the meat for 8 minutes, turning the slices. 2. Chop the onion, add it to the same saucepan and cook for 5 minutes, until softened. Add the gogosari pepper paste, 1 teaspoon of salt and 1 tablespoon of flour; stir for 1 minute. 3. Pour in the milk a little at a time, stirring, then let the sauce simmer gently for 15 minutes, until the meat is tender. 4. While the sauce simmers, beat the eggs with a mixer until frothy. Mix in 1/2 teaspoon of salt and the softened butter, then stir in the 5 tablespoons of flour. 5. Dip a spoon in water, scoop up some of the mixture and drop the dumplings into the saucepan. Pour in 250 ml of water and simmer everything gently for 10 minutes, until the dumplings have set. 6. Add the peas and simmer for another 10 minutes, until softened. Adjust the salt, and if the gogosari pepper paste isn't spicy enough, add pepper. Chop the parsley and dill and sprinkle them over the top.

Notes

Pork tenderloin is lean and cooks quickly, so try to cut the slices as evenly as possible. If you use thicker slices, check that the meat is tender before adding the dumplings and let it simmer longer if needed. Frozen peas can go straight into the saucepan; if they are already very soft after cooking, add them near the end so they don't get crushed. Gogosari pepper paste can be salty or very spicy, so taste the sauce before adding more salt or pepper. For five servings, I allow about 70 minutes from start to table. The papricaș keeps in the fridge for up to 3 days. You can replace the butter in the dumplings with the same amount of lard. The dumplings contain gluten and egg, and the sauce contains dairy. Bread is enough to serve alongside the sauce.