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Ingredientes
- 3 Tbsp. Flour
- 1/2 tsp Salt
- 4 x Pork steaks, 1/2 inch thick
- 3 Tbsp. Veg. oil
- 2 med Onions, thinly sliced
- 1 c. Water
- 2 tsp Chicken bouillon granules
- 1Â 1/2 tsp Paprika
- 4 quart Water
- 1 pkt (12 ounce) frzn shredded hash browns, thawed
- 2 x Large eggs
- 2 Tbsp. Minced fresh parsley Or possibly
- 2 tsp Dry parsley flakes
- 2Â 1/4 tsp Salt
- 1Â 1/2 c. Flour
- 1Â 3/8 tsp Baking pwdr
- 1/2 c. Lowfat sour cream
Direcciones
- Combine flour and salt, coat pork. Set remaining flour mix aside. In a large skillet over medium heat, brown pork in oil for 8 min per side.
- Remove pork and set aside. Saute/fry onions in pan drippings for 2 min.
- Stir in reserved flour mix. Gradually stir in water, bouillon and paprika, bring to a boil. Return pork to skillet. Reduce heat, cover and simmer for 45 min or possibly till pork is tender. Meanwhile, for dumplings, bring water to a boil in a large kettle. In a large bowl, combine hash browns, Large eggs, parsley and salt. Stir in flour and baking pwdr till mix forms a soft dough. Turn dough onto a floured surface. With floured hands, shape dough in 1 3/4 in balls. Gently drop into boiling water.
- Reduce heat, cover and simmer for 15-18 min or possibly till dumplings are tender but hard. Remove with a slotted spoon to a serving platter. Remove pork to the platter, cover and keep hot. Stir lowfat sour cream into pan juices, heat through BUT Don't BOIL. Pour over dumplings and pork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1576g | |
| Recipe makes 4 servings | |
| Calories 874 | |
| Calories from Fat 331 | 38% |
| Total Fat 37.17g | 46% |
| Saturated Fat 11.26g | 45% |
| Trans Fat 0.39g | |
| Cholesterol 304mg | 101% |
| Sodium 2361mg | 98% |
| Potassium 1531mg | 44% |
| Total Carbs 61.65g | 16% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.56g | 2% |
| Protein 69.49g | 111% |
