Post by Debbie on Jun 7, 2012 0:36:30 GMT -5
Brown 3 pounds of boneless pork chops in about 1/4 cup of olive oil.
Add one thinly sliced onion, cook until meat is browned and the rings of onion are tender (can also chop the onion if you prefer).
Add 1 tablespoon paprika, 1 teaspoon of salt, 1/4 teaspoon of pepper,and 3 tablespoons of flour, blend well.
Stir in 3/4 cup of condensed beef bullion ( or use homemade), bring to a boil, cover and reduce heat to simmer, let simmer for about 2 hours.
Just before serving slowly stir in 1 cup of sour cream.
Serve over spaetzle (German noodle)or any pasta.
SPAETZLE
In a large bowl add 1 cup flour, 1 teaspoon salt, 2 eggs and 1/4 milk, beat until smooth, then let this rest for 15 minutes.
Bring 3 quarts of salted water to a boil, then reduce to a simmer.
Since most will not have the spaetzle machine the next best way to make this is to use a slotted spoon or a large colander and push the dough thru the holes into the water.
Do this in batches and do not over crowd the dropped dough.
They will be done once they float to the top.
Scoop these out and quick rinse in a colander in cold water.
Next melt some butter in a large skillet over medium heat.
Add the spaetzle and cook until browned, I like mine a little crispy and sprinkled with seasoned salt before serving.
Serve the pork with the sour cream sauce over these.
Add one thinly sliced onion, cook until meat is browned and the rings of onion are tender (can also chop the onion if you prefer).
Add 1 tablespoon paprika, 1 teaspoon of salt, 1/4 teaspoon of pepper,and 3 tablespoons of flour, blend well.
Stir in 3/4 cup of condensed beef bullion ( or use homemade), bring to a boil, cover and reduce heat to simmer, let simmer for about 2 hours.
Just before serving slowly stir in 1 cup of sour cream.
Serve over spaetzle (German noodle)or any pasta.
SPAETZLE
In a large bowl add 1 cup flour, 1 teaspoon salt, 2 eggs and 1/4 milk, beat until smooth, then let this rest for 15 minutes.
Bring 3 quarts of salted water to a boil, then reduce to a simmer.
Since most will not have the spaetzle machine the next best way to make this is to use a slotted spoon or a large colander and push the dough thru the holes into the water.
Do this in batches and do not over crowd the dropped dough.
They will be done once they float to the top.
Scoop these out and quick rinse in a colander in cold water.
Next melt some butter in a large skillet over medium heat.
Add the spaetzle and cook until browned, I like mine a little crispy and sprinkled with seasoned salt before serving.
Serve the pork with the sour cream sauce over these.