Pork and Mushroom Stew with Dumplings

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Pork and Mushroom Stew with Dumplings
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Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
1220
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,220 cal.(58 %)
Protein69 g(70 %)
Fat60 g(52 %)
Carbohydrates91 g(61 %)
Sugar added0 g(0 %)
Roughage11.8 g(39 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.5 μg(13 %)
Vitamin E3.8 mg(32 %)
Vitamin K54 μg(90 %)
Vitamin B₁2.9 mg(290 %)
Vitamin B₂1.2 mg(109 %)
Niacin31 mg(258 %)
Vitamin B₆1.7 mg(121 %)
Folate152 μg(51 %)
Pantothenic acid5.6 mg(93 %)
Biotin54.3 μg(121 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C57 mg(60 %)
Potassium2,170 mg(54 %)
Calcium293 mg(29 %)
Magnesium169 mg(56 %)
Iron9 mg(60 %)
Iodine46 μg(23 %)
Zinc11.5 mg(144 %)
Saturated fatty acids26.4 g
Uric acid503 mg
Cholesterol321 mg
Complete sugar21 g

Ingredients

for
4
For the stew
1 kilogram Pork (shoulder)
6 yellow onion
2 garlic cloves
300 grams fresh button Mushroom
1 Red paprika
30 grams clarified butter
250 milliliters Red wine
400 grams peeled Tomatoes (canned)
1 tsp finely chopped rosemary
1 tsp finely chopped thyme
2 bay leaves
600 milliliters Beef broth
salt
freshly ground peppers
For the dumplings
500 grams bread dumpling
200 milliliters milk
1 onion
1 bunch parsley
20 grams butter
Nutmeg
2 eggs
breadcrumbs (if necessary)
How healthy are the main ingredients?
PorkTomatoparsleyrosemarythymegarlic clove

Preparation steps

1.

For the stew, rinse pork, pat dry, trim as necessary and cut into 2 cm cubes (approximately 3/4 inch cubes). Peel onions and garlic and chop finely. Scrub mushrooms and cut into quarters. Rinse and halve red pepper, remove seeds and ribs and cut into small cubes. Heat butter in a roasting pan and sear pork in portions until browned on all sides. Remove pork from pan and sauté vegetables in drippings until mushroom liquid completely cooks away, about 5 minutes.

2.

Return pork to pan and deglaze pan with red wine. Stir tomatoes, rosemary, thyme, bay leaf and broth into stew and season with salt and pepper. Simmer stew over medium heat for 1 to 1 1/2 hours.

For the dumplings, place bread in a large bowl. Boil milk, pour over bread and let soak for about 15 minutes. Peel onion and chop finely. Rinse parsley, shake dry, pluck leaves and chop finely. Sauté onions in butter until translucent, ​​remove from heat and mix in parsley.

3.

Stir onion mixture into soaked bread and season with salt, pepper and nutmeg. Beat eggs and knead by hand into bread mixture, adding bread crumbs if necessary. Bring a large pot of salted water to a rolling boil. With moistened hands, form bread mixture into dumplings. Carefully place dumplings in boiling water and cook until dumplings float to the surface, 20-25 minutes. Lift dumplings from water with a slotted spoon. Season stew again with salt and pepper and serve with the dumplings on warmed plates.