Pork paprikash recipe from the inclusive world of Dame Fandango

meat and fish | pork paprikash

Serves 2-4

This is a delicious dish. You don't have to include the dumplings, but they're very quick and easy to make and they complement the sauce beautifully.

Wheat free, dairy free, nut free version...

Ingredients...

Paprikash:

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

Dumplings:

4 heaped tbsp of wheat free flour
2 oz (50g) vegetarian suet - be careful, some contain wheat
4 heaped tbsp soya yoghurt
1 tbsp chopped chives.

Method...

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.

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.

Maybe serve with...

This is a complete meal in itself, so you really don't need to serve it with anything. Although, if you didn't make dumplings you, it works really well with mashed potato. Even better, team it with baked potatoes and simply put them in the oven to cook with the paprikash whilst you do other things!

For those able to eat dairy ...

This is delicious served with rice and topped with crème fraiche or low fat yoghurt

For those able to eat fish...

I haven't yet tried this - but I imagine this would work served with pan-fried white fish - or maybe with fish added and baked in the oven?

For those who can eat wheat...

This is another one for dipping bread into. The sauce is lovely.

If you have peppers leftover, see the bean chilli, the pepper paprikash, the mango pepper boats, the fajita feast, pashley pasta, Mediterranean skewers, Mediterranean rosemary skewered chicken with honey and mustard glaze and seared lamb with mint dressing. If you have carrots and onion leftover, see the Moroccan-style tagine, mini spicy bean burgers and nude skewers, Italian beef stew and flat roof cottage pie. If you have pork leftover, see the hot pork salad and sizzling stir-fried beef.

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