Pork and Mushroom Stew with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,220 cal. | (58 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.8 g | (39 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 54 μg | (90 %) | ||
| Vitamin B₁ | 2.9 mg | (290 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 31 mg | (258 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 54.3 μg | (121 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 2,170 mg | (54 %) | ||
| Calcium | 293 mg | (29 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 11.5 mg | (144 %) | ||
| Saturated fatty acids | 26.4 g | |||
| Uric acid | 503 mg | |||
| Cholesterol | 321 mg | |||
| Complete sugar | 21 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
