Stew with Dumplings

 Ingredients: For the stew: -700 g pork shoulder -5 onions, finely chopped -3 medium carrots, sliced -1/2 red bell pepper -1 green bell pepper -1/2 hot pepper -4-5 cloves of garlic -1 can of diced tomatoes in juice (800 ml) -1 teaspoon sugar -1 tablespoon fresh parsley, finely chopped -oil -salt -pepper For the flatbreads: -300 g flour -200 ml buttermilk / sour milk / yogurt -70 g butter -1 ½ teaspoons baking powder -3/4 teaspoon baking soda -3 tablespoons fresh parsley, finely chopped -1/2 teaspoon salt -pepper

To prepare a delicious pork stew, we start by frying diced pork in a pan with hot oil. It is important to stir constantly to ensure the pieces of meat brown evenly all around, thus releasing their savory flavors. Once the meat has a nice crust, we add finely chopped onion. We let it cook on medium heat for 3-5 minutes until the onion becomes translucent and starts to soften. Next, we add sliced or diced carrots, sautéing them together with the onion for another 3-5 minutes. This combination of ingredients will create a flavorful base for the stew.

After the vegetables have softened, we pour in the diced tomatoes with their juice, along with two cups of warm water and a teaspoon of sugar, which will balance the acidity of the tomatoes. We mix the composition well and let it cook for about 40-45 minutes, partially covering the pan. It is essential to stir occasionally to prevent sticking and to ensure that the sauce thickens gradually, becoming a rich delicacy. When the meat is tender and the sauce has reduced, but not completely, we taste and adjust with salt, pepper, and a handful of chopped fresh parsley. Finally, we transfer the stew to a heatproof dish.

Meanwhile, about 15 minutes before the meat is fully cooked, we prepare the dumplings. In a bowl, we sift the flour together with the baking powder, baking soda, and salt. We add the butter cut into small pieces and mix with our fingers until the composition resembles crumbs. Next, we incorporate the buttermilk, sour cream, or yogurt, depending on preferences, plus pepper to taste and chopped fresh parsley, kneading the dough for 2-3 minutes until it becomes smooth and pulls away from the sides of the bowl. If necessary, we add a little more flour, being careful not to overdo it.

Once the dough is ready, we roll it out on a lightly floured work surface, forming a sheet about 1.5 cm thick. Using a glass, we cut out not very large rounds from the dough. We place these rounds evenly, leaving a small space between them, on top of the hot stew in the dish. We place the dish in the preheated oven at low temperature and bake for 20-25 minutes, or until the dumplings are golden, risen, and nicely browned.

Serve the stew hot, alongside fluffy dumplings and a seasonal salad or pickles, to complete this savory and comforting meal. This recipe is ideal for a family dinner, holidays, or any occasion when you want to impress with a traditional dish.

 Tags:  onion greenery meat garlic carrots tomatoes milk unt pepper flour oil pig sugar stew