Mushroom Pork Stew with Dumplings

Mushroom pork stew thickened with sour cream, with fresh dumplings, is a true representative of the Hungarian, hearty Sunday lunch.

1. Cut the pork leg into thin strips, chop the onion, and slice the button mushrooms.

2. In the oil fry the onion golden brown, add the crushed garlic and the paprika – the latter quickly, so it does not turn bitter.

3. Add the meat strips, sprinkle over marjoram, salt and pepper it, then with a little water, under a lid, braise it tender.

4. Add the mushrooms, and cook it until they soften and the sauce thickens.

5. Mix the sour cream lump-free with the flour, spoon a little hot sauce into it, then thicken the stew with it, and boil it together.

Dumplings

6. Mix the flour with the eggs, the salt and the water into a thick, bubbly batter, then drop it through a dumpling maker into boiling salted water.

7. As soon as the dumplings rise to the surface of the water, strain them, and serve them together with the mushroom stew.

Tip: After thickening, do not boil the stew for long, or the sour cream may curdle.