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Pork stewed in red wine with dumplings


Pork stewed in red wine with dumplings

Ingredients 21
Servings 4-6
Time 20 minutes

Ingredients

  • STEW
  • 1.5
    kg
    pork cubes (goulash)
  • salt and freshly ground pepper
  • cake flour
  • oil and butter for frying
  • 3
    onions, peeled and sliced
  • 250
    g
    bacon, sliced
  • 200
    g
    mushrooms, sliced
  • 2
    bay leaves
  • 300
    ml
    red wine
  • 500
    ml
    readymade ice tea (orange and chai spice flavour)
  • juice and zest of 1 lemon
  • handful of fresh thyme sprigs
  • 180
    ml
    cake flour
  • 80
    ml
    mealie meal
  • 7
    ml
    baking powder
  • 5
    ml
    sugar salt and pepper
  • 30
    ml
    butter
  • 125
    ml
    plain yoghurt
  • TO COMPLETE
  • a few extra thyme sprigs
 

Method

30 minutes
 

1. Stew Season the pork with salt and pepper and roll in the cake flour to coat.

2. Heat a little oil and butter in a large pot that has a lid. Stir-fry the meat until golden brown. Remove from the pot.

3. Stir-fry the onions and bacon until done (set aside a few rashers for garnishing). Add the mushrooms and stir-fry briefly.

4. Add the bay leaves, red wine and ice tea and bring to the boil. Turn down the heat and simmer for about 15 minutes or until a fragrant sauce has formed. Stir in the lemon juice, zest and thyme.

5. Dumplings: Mix the dry ingredients.  Use your fingertips to rub in the butter. Cut in the yoghurt with a knife until just combined. 

6. To complete: Add the meat to the wine mixture and cook until fragrant and done.

7. Add spoonful’s of the dumpling dough to the pot. Cover with a lid and simmer for 10-15 minutes or until the dumplings are cooked through.

8. Garnish the stew with the thyme and reserved bacon rashers and serve.

 

Read more on: red wine  |  pork
 

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