Paprika Pork With Dumplings

• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 4 pork steaks (1/2 inch thick)
• 3 tablespoons vegetable oil
• 2 medium onions, thinly sliced
• 1 cup water
• 2 teaspoons chicken bouillon granules
• 1-1/2 teaspoons paprika
• 4 quarts water
• 1 package (12 ounces) frozen shredded hash browns, thawed
• 2 large eggs
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
• 2-1/4 teaspoons salt
• 1-1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 cup sour cream

1. Combine flour and salt; coat pork. Set remaining flour mixture aside. In a large skillet over medium heat, brown pork in oil for 8 minutes per side. Remove pork and set aside. Saute onions in pan drippings for 2 minutes. Stir in reserved flour mixture. Gradually stir in water, bouillon and paprika; bring to a boil. Return pork to skillet. Reduce heat; cover and simmer for 45 minutes or until pork is tender.
2. Meanwhile, for dumplings, bring water to a boil in a large kettle.
3. In a large bowl, combine hash browns, eggs, parsley and salt. Stir in flour and baking powder until mixture forms a soft dough. Turn dough onto a floured surface. With floured hands, shape dough into 1-3/4-in. balls; gently drop into boiling water. Reduce heat; cover and simmer for 15-18 minutes or until dumplings are tender but firm. Remove with a slotted spoon to a serving platter.
4. Remove pork to the platter; cover and keep warm. Stir sour cream into pan juices; heat through but do not boil. Pour over dumplings and pork.

allpurpose, salt, pork, vegetable oil, onions, water, chicken bouillon granules, paprika, water, hash browns, eggs, parsley, salt, flour, baking powder, sour cream

Taken from www.tasteofhome.com/recipes/paprika-pork-with-dumplings/ (may not work)