Transylvanian pork stew with fluffy potato dumplings
(0)
85 min
Under an hour
Sezamo
O tocăniță ardelenească gătită domol, cu pulpă fragedă de porc rumenită, ceapă dulce aurie, boia aromată și chimen, servită alături de găluște pufoase de cartofi pregătite în casă. O mâncare caldă și reconfortantă, perfectă pentru mese tihnite în familie.
Preparation method
Preparing the Transylvanian stew
Cut the pork into medium cubes of about 3 cm and pat them dry gently with a paper towel. Heat the sunflower oil in a large saucepan or a cast iron pot and brown the meat cubes on all sides over medium to high heat until an appetizing crust forms. Remove the browned meat onto a warm plate.
In the same pot, add the finely chopped yellow onion and sauté over low heat with a pinch of salt for 6-8 minutes, until translucent and golden. Add the finely crushed garlic cloves, caraway seeds, and sweet paprika. Stir quickly for 30 seconds to release the aromas without burning the paprika.
Pour in the dry white wine to deglaze the pot, carefully scraping up all the caramelized bits from the bottom. Let the wine simmer for 2 minutes until the alcohol evaporates, then add the concentrated tomato paste, bay leaves, and the browned meat along with any juices collected on the plate.
Chef's tip
For the fluffiest potato dumplings, always use starchy white potatoes and let the mash cool completely before adding the flour and egg. If the dough is warm, it will absorb too much flour and the dumplings will turn dense.
If you prefer a slightly spicy Transylvanian kick, you can replace a third of the sweet paprika with hot paprika, or add a thin slice of fresh hot pepper while sautéing the onion.
15 min
Under an hour
