Beef Stew with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 781 cal. | (37 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.2 mg | (185 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 10.3 μg | (343 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,025 mg | (26 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 255 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the goulash
- 4 onions
- 800 grams Beef
- 2 Tbsps clarified butter
- 1 Tbsp Tomato paste
- 1 Tbsp ground paprika (sweet)
- 1 tsp ground paprika (sharp)
- ½ tsp ground Caraway
- 600 milliliters Beef broth
- salt
- freshly ground peppers
- Lemon peel
Preparation steps
For the stew: Peel onions and garlic and finely chop. Rinse meat, pat dry and cut into bite-size pieces. Fry meat in hot clarified butter until browned and take out of the pot. Then fry onions and garlic until light golden brown, add the meat again, stir in tomato paste and season with paprika and cumin. Add broth and bring to a boil. Cover and let simmer for about 1.5 hours, stirring occasionally and adding more broth as needed.
For the dumplings: Cut rolls into slices, place in a bowl and add warm milk. Peel shallot, chop finely and sauté in hot butter. Stir in parsley and add to the rolls. Mix with eggs and add crumbs as needed to create a well-moldable dumpling dough. Season with salt, pepper and nutmeg. Mix well and let rest for about 30 minutes. Then form into dumplings.
Bring salted water to a boil, add the dumplings and cook for 15-20 minutes. Remove and drain.
Season the stew with salt, pepper and lemon zest.
Divide the stew into plates, add dumplings, garnish with marjoram and serve.
