Eskort

Pork Stew & Dumplings

Eskort Pork Neck stew with Dumplings

Prep Time

10min

Cook Time

30min

Total Time

40min

Serves

4

Ingredients

  • 1 kg Eskort Pork Neck Steaks, cubed
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, chopped
  • 30 ml (2 T) rosemary, chopped
  • 10 ml (2 t) thyme, chopped
  • 250 ml (1 C) vegetable stock
  • 410 g (1 can) tomato soup
  • 250 ml (1 C) cream
  • 1 packet scone premix
  • 30 ml (2 T) onion seeds (optional)
  • 60 ml (¼ C) oil
  • salt and pepper, for seasoning

Method

  • Heat a pot of oil over moderate heat.
  • Season the meat with salt and pepper and set aside.
  • Fry the onions, carrots, garlic and herbs until glossy. Add the meat and fry until browned.
  • Add the stock and tomato soup and simmer for 15 minutes.
  • Add the cream.
  • While the stew cooks, make the scone batter as per the packet’s instructions (add onion seeds – optional).
  • Divide the batter into 8 balls and press flat.
  • Place the dumplings on top of the stew and close the lid.
  • Cook for another 15 minutes.

Serve

Serve the stew with dumplings and your favourite sides.

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