Pork ragout with dumpling lid from the oven

Ingredients for 4 servings:

• 1 kg pork fillet(s)
• 1 onion(s)
• 1 bell pepper
• 500 g mushrooms
• 2 stalk(s) leeks
• 100 g diced ham
• 500 g tomatoes, chopped
• 2 tbsp tomato paste
• 400 ml cream
• 3 tsp peppercorns, green, pickled
• 1 kg dumpling dough, half and half
• 150 g mountain cheese, grated
• 1 tsp sweet paprika powder
• 7 sprigs of marjoram

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Peel the onion, clean the mushrooms, and quarter both. Dice the bell pepper. Wash the leek and slice into rings. Dice the meat. Heat the oil in a pan and fry the ham cubes until crispy. Add the shallots and fry briefly. Remove from the pan and then fry the fillet cubes vigorously. Season, remove, and set aside. Now fry the mushrooms and leek, season, and then fold in the meat and ham again. Place everything in a large casserole dish. For the sauce, mix the tomatoes, tomato paste, cream, and peppercorns in a saucepan and bring to a boil. Season with paprika. Simmer for about 2 minutes and then pour over the meat in the casserole dish. Bake in a preheated oven at 180°C (convection oven) for about 20 minutes. Meanwhile, shape the dumpling dough into a log and cut into slices about 1 cm thick. Let it rest in hot, salted water for 10 minutes. Remove the dish from the oven and sprinkle with the chopped marjoram. Place the dumpling slices close together on top and sprinkle with cheese. Bake for another 10 minutes.