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hungarian

Paprika Pork Ragu with Green Peas and Buttered Dumplings

This simmered dish pairs pork shoulder, cut into small cubes with sweet paprika, frozen green peas and dumplings, cooked weight. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

29 g Protein
45 g Carbohydrates
37 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 5g sunflower oil 44 kcal
  • 88g pork shoulder, cut into small cubes 208 kcal
  • 49g yellow onion, diced 20 kcal
  • 3g garlic, minced 4 kcal
  • 2g sweet paprika 6 kcal
  • 110g chicken stock 7 kcal
  • 66g frozen green peas 53 kcal
  • 27g sour cream (20% fat) 53 kcal
  • 99g dumplings (store-bought spaetzle/nokedli), cooked weight 218 kcal
  • 4g butter 29 kcal
  • 1g fine salt 0 kcal
  • 1g black pepper 1 kcal

Cooking instructions

  1. dumplings (store-bought spaetzle/nokedli)
    Bring a small pot of salted water to a gentle boil for the dumplings.
  2. sunflower oilpork shoulder
    Heat the oil in a skillet over medium-high heat. Add the pork and sear 3-4 minutes until browned.
  3. yellow oniongarlicsweet paprika
    Add the onion and cook 4 minutes. Stir in the garlic and sweet paprika for 30 seconds.
  4. pork shoulderchicken stock
    Pour in the stock, reduce to a simmer, and cook 8 minutes until the pork is tender and the sauce reduces slightly.
  5. frozen green peassour cream (20% fat)fine saltblack pepper
    Add the peas and cook 2 minutes. Stir in the sour cream (tempered with a spoon of hot sauce) and season with salt and pepper.
  6. dumplings (store-bought spaetzle/nokedli)butter
    Cook the dumplings according to package directions; drain, then toss with butter.
  7. pork shouldersweet paprikadumplings (store-bought spaetzle/nokedli)
    Serve the paprika pork ragu over the buttered dumplings.

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