Serve the stew with dumplings and your favourite sides.
Pork Stew & Dumplings
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
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