Recipe

Pork Paprikash Recipe

	Caramia / All my dishes 2 years ago Alternatively, you could brown some chicken thighs or drummers and put in the oven proof dish, make the sauce and bake for 1½ - 2 hours until the chicken is tender and thoroughly cooked. Prep:25m Cook:90m Servings:4	Caramia
	easy

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Ingredients

1 pork fillet cut into strips

1 dessert spoon oil

2 garlic cloves chopped finely

2 sticks celery finely chopped

2 carrots sliced

1 onion roughly chopped

½ green pepper chopped

½ red pepper chopped

½ yellow pepper chopped

14 oz (400g) tin tomatoes

4 heaped tsp sun dried tomato paste

1 bay leaf

2 tbsp paprika

¾ pint (450ml) water

Directions

Heat the oven to 170ºC.

In a pan, heat the oil and cook the pork strips until sealed and going brown.

Transfer to oven proof dish.

Add the onions to the pan and sauté for a few minutes until softening.

Add the garlic and stir for a few minutes.

Add the celery and carrots.

Add the paprika and coat the vegetables, cooking it for about a minute.

Add the water and simmer with the lid on for 5-10 minutes.

Add the peppers and stir in.

Then add the can of tomatoes and tomato paste.

Bring to the boil and pour over the pork in the dish.

Tuck the bay leaf in the middle, cover with foil and cook for 1 hour.

Meanwhile, mix the dumpling ingredients and shape into small balls (makes about 12) using a little extra flour on your hands so they don't weld themselves to you.

After 1- ½ hours of the pork mixture cooking, put the dumplings on top of mixture, cover with foil again and bake for 20-30 minutes.

Take foil off and bake for another 10 minutes to brown the dumplings.

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