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Pork Fry Bakony Style<br />
serves 6, takes 60 minutes<br />
STEW<br />
1,5 kg spare ribs of pork<br />
250 g mushroom<br />
1 yellow paprika<br />
1 small tomato<br />
oil, to fry meet<br />
5 tbsp flour<br />
1 cup of sour cream<br />
1 onion<br />
salt and pepper, to taste<br />
1 tbsp Hungarian paprika<br />
DUMPLINGS (NOKEDLI)<br />
1/2 tsp salt 3/4 cup of water<br />
2 cups all-purpose flour<br />
1 large pot filled with salted boiling<br />
water, 2 eggs<br />
34<br />
Slice, pound, season with salt and pepper spare ribs of pork and coat<br />
them in flour. Slice mushrooms, chop onion, paprika and tomato.<br />
Fry pieces of spare rib in oil. In a separate pan, brown onion in oil, add<br />
Hungarian paprika, mushrooms, paprika and tomato. Season with salt<br />
and pepper. Simmer for 10 min. Mix the sour cream with flour stirring<br />
constantly. The mixture should not be lumpy. Add Sour Cream mix to<br />
mushroom sauce and cook for 5 min. Spread over fried slices of meat.<br />
Serve with dumplings.<br />
TO MAKE DUMPLINGS place pot filled with salted water and bring to<br />
boil. Combine eggs, salt, flour and water, beating well with whisk. Add<br />
only enough flour to make a soft, sticky dough. Using a spatula press<br />
1/2 of the batter through spaetzle maker into boiling water.<br />
The noodles are done when they float to the top. Remove from water<br />
with large slotted spoon, and sprinkle with a tablespoon of oil.
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