Dish: pork stew with cornmeal dumplings
Pork Stew with Cornmeal Dumplings
2 pounds pork stew meat, cut right into 1-inch cubes
2 tbsps vegetable
oil 1 medium onion, reduced into slim wedges
1 clove garlic, diced
1(28 ounce)can tomatoes, reduced up
1 (12 ounce )can
( 1 1/2 mugs )beer 1 tbsp granulated sugar
1 tablespoon Worcestershire sauce 1 tsp dried thyme, smashed
2 bay leaves 1/4 tsp
ground nutmeg 2 tbsps versatile flour Cornmeal Dumplings Paprika (optional)
In a 4-quart Dutch stove brownish meat, one-half each time, in warm oil. Return all meat to frying pan. Include onion, garlic, undrained tomatoes, 1 cup of the beer, sugar, Worcestershire sauce, thyme, bay leaves, nutmeg, 3/4 tsp salt as well as 1/4 tsp pepper. Bring to boiling; reduce warm. Simmer, covered, 1 1/2 hours or until meat is tender. Spoon off fat.
Blend flour and staying beer with each other; stir into stew. Prepare as well as mix till enlarged as well as bubbly. Prepare Cornmeal Dumplings. Go down batter by rounded tablespoonsful into the boiling stew mix to make 8 dumplings. Sprinkle tops with paprika, if preferred. Cover and also simmer, without raising cover, 10 to 12 mins or up until dumplings are done.
Makes 8 portions. Cornmeal Dumplings 1/2 mug all-purpose flour
1/3 cup yellow cornmeal
1 1/2 tsps baking powder
1/4 tsp salt
Dashboard of pepper 1 defeated egg 2 tbsps milk 2 tablespoons grease 1 (8 3/4 ounce) could whole bit corn
Stir with each other flour, cornmeal, baking powder, salt as well as pepper. Incorporate egg, milk and vegetable oil. Add to powder mixture as well as stir up until mixed. Mix in drained pipes whole bit corn.