Quick Pork with Dumplings and Sauerkraut in Beer Sauce
By chef Martin Zabojnik
A traditional Czech dish adapted into a quick version suitable, for example, for lunch. The recipe includes a pork neck minute steak, sauerkraut and a potato dumpling.
- 28 min
- total
- Easy
- level
- 5
- (1)
3 min prep · 25 min cook
What you will need
-
Pork Neck 1 pcs -
Potato dumpling 5 slice -
Sour white cabbage 100 g
-
Beer 75 ml -
Onion 1 pcs -
Roux 1 tbsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
-
Prepare your ingredients. Prepare your ingredients; these ingredients will make today's dish
-
Sear the meat. In a pan with a little oil, sear the salted and peppered pork neck over high heat until golden on both sides, then remove the meat from the pan.
-
Chop the onion. Peel the onion and chop it into small dice.
-
Sauté the onion. In the pan where the meat was seared, sauté the onion until golden over medium heat.
-
Deglaze with beer. Deglaze with beer and a little water and let simmer gently for about 10 minutes.
-
Optional: Add roux. Optional: Add a roux and cook for another about 3 minutes. You can also reduce the sauce to a thicker consistency and, if needed, lightly dust it with flour.
-
Return the meat to the pan. Return the meat to the pan with the sauce and briefly reheat it.
-
Heat the sauerkraut. Warm the sauerkraut in a small pot and season it with salt to taste.
-
Warm the dumplings. Warm the dumplings by steaming them or briefly in water.
-
Serve. Serve and enjoy the dish
Ratings and comments
-
Iveta
Vyborny🙏
More from this category
Meatloaf in Creamy Sauce and Carlsbad Dumpling
Make a traditional creamy sauce, just a little differently and more quickly. Instead of beef, we will prepare it with meatloaf roast. As a side dish, we will use a soft and delicious Karlovy Vary dumpling.
