For the accompaniment, first I thought rice, then I thought noodles (for which read tagliatelle), then I wondered about couscous. Then it came to me, as obvious as it should have been all along... DUMPLINGS!!! Called knedlíky when dishes not dissimilar to this are made in Czechoslovakia, my dumplings immediately felt 'right' with this dish. We all love dumplings anyway, so nI wonder what was wrong with me not to think of them straightaway. No matter, this was especially lovely with a glass of robust Shiraz.
Slightly Slavic Pork Stew
Incidentally, the dumpling 'recipe' can be used to bulk up any stews or casseroles - and add any herbs or spices you feel would enhance your meal. I prefer them plain and unfettered with a highly-flavoured stew like this one.
25g butter and a little cooking oil
1 large onion, halved and sliced
700g lean boneless pork, cut into cubes
2 tbsp smoked paprika (I use La Chinata, which seems quite widely available)
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks1 green pepper, deseeded and cut into chunks
100g mushrooms, cut into chunks
400g can chopped tomatoes
1 tbsp tomato purée
For the dumplings:
150g self-raising flour
salt and pepper
milk or water to bind to a loose dough
Heat the fat and fry the onion until soft. Add the pork and brown it a little, then mix in the vegetable chunks. Pour in the tomatoes and half a can of water with the tomato purée, and cook at 160° for 1 hour 15 minutes, then, if you like, mix the ingredients for the dumplings together, form into half-a-dozen small balls with wetted hands and add them to the pan, cooking the uncovered stew at 180°c for a further quarter of an hour.