Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 1/2" thick
1/2 ts Salt
3 tb Flour
3 tb Salad oil
2 md Onions, sliced thin
1 c Water
2 Chicken bouillon cube
1 tb Paprika
1/4 ts Garlic powder
1/2 c Sour cream
Pork shoulder blade chops

DUMPLINGS: 1 12-oz pkg frozen hash browns 2 eggs 2 tablespoons
parsley, chopped 2 1/4 teaspoons salt 1 1/2 cups flour 1/4 teaspoon
baking powder

Sprinkle pork steaks with salt, garlic powder and coat with flour.
Reserve remaining flour for later. Brown over med. heat in skillet
in hot oil - till brown on both sides - about 8 min. Remove to
platter.

In oil remaining in skillet, cook onions 2 min. Stir in remaining
flour til blended. Stir in water, bouillon paprika heat to
boiling. Return steaks to skillet and reduce heat to low. cover and
simmer 45 min. or until fork-tender, turning once.

To prepare dumplings: Heat 4 quarts water to boiling. Combine thawed
hash browns, eggs, parsley, salt, flour. baking powder until mixture
forms soft dough. Turn onto lightly floured surface divide into 16
portions. Shape each into ball. Gently drop into boiling water,
stirring carefully so dumplings do not stick to bottom of pan. Cook
15 min. until tender but firm. Remove from water with slotted spoon.

Remove steaks from pan to large platter. Skim fat from gravy in pan.
With wire whisk, stir in sour cream til blended and heat thoroughly.
Do not boil. Serve steaks dumplings with gravy.

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