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Transylvanian Pork Paprikash with Tender Drop Dumplings
Heartwarming Transylvanian comfort classic: tender chunks of pork braised in a rich, velvety onion and sweet paprika sauce enriched with thick sour cream, served with tender handmade flour drop dumplings (nokedli).
Prep
25 min
Cook
45 min
Total
70 min
Ingredients
servings
5
- Pork shoulder cut into 2.5cm cubes750 g
- Large yellow onions finely diced300 g
- High-quality sweet paprika2 tbsp
- Heavy sour cream200 g
- Flour for sauce1 tbsp
- Sunflower oil40 ml
- Warm water or broth400 ml
- All-purpose flour for dumplings220 g
- Eggs for dumplings2 pc
- Fine salt6 g
Preparation Steps
1
Heat oil in a Dutch oven. SautƩ onions with salt for 8 minutes until golden. Off heat, stir in sweet paprika, add pork cubes, and sear over medium heat for 5 minutes.
2
Pour in warm water, cover, and simmer for 35 minutes until pork is tender. Whisk sour cream with 1 tablespoon flour and a ladle of warm broth, stir back into the pot, and simmer for 3-4 minutes into a velvety sauce.
3
Make dumplings: beat eggs with 50 ml water, salt, and flour into a thick, sticky batter. Drop teaspoonfuls into a large pot of boiling salted water. Simmer 4-5 minutes until they float, drain, and fold directly into the hot paprikash.
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Nutrition Facts
per servingCalories
510
Protein
38g
Carbohydrates
38g
Fat
24g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Folclor Gastronomic RomĆ¢nesc / Patrimoniu TradiČional Deschis (Institutul NaČional al Patrimoniului & Arhivele TradiČiilor Culinare)
Legal status: Domeniu Public (Legea nr. 8/1996 privind dreptul de autor) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
