Beef Stew with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 924 cal. | (44 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 37.5 μg | (63 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.7 mg | (198 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,285 mg | (32 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 12 mg | (150 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 237 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the goulash
- 4 onions
- 2 carrots
- 800 grams Beef (ready to cook, from the shoulder)
- 2 Tbsps Pastry flour
- 4 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 500 milliliters Beef broth
- 1 Tbsp sweet paprika
- 1 Tbsp hot paprika
- 1 tsp Caraway
- For the dumplings
- 1 shallot
- 1 Tbsp butter
- 500 grams White roll (stale)
- 250 milliliters lukewarm milk
- 2 eggs
- 2 Tbsps freshly chopped parsley
- salt
- freshly grated Nutmeg
- freshly grated peppers
- also
- salt
- cayenne pepper
- 1 Tbsp freshly chopped parsley
Preparation steps
For the goulash, peel and dice the onion and carrot. Rinse the meat, pat dry, cut into bite-size cubes, sprinkle with flour and fry in hot oil, in portions until browned and crisp. Remove meat from the pan and add in the onions and carrots to saute. Stir in the tomato puree and add back in the meat. Pour in the beef broth, and spices, and bring to a boil. Then simmer over low heat for approximately 1.5 hours, stirring occasionally and adding a little more beef broth, if needed.
Meanwhile, for the dumplings, peel the shallots, chop finely and fry in hot butter until translucent. Cut the rolls into thin slices and pour the milk over them. Mix in the eggs, parsley, shallot, salt and pepper. Let sit for about 20 minutes. Season with salt, nutmeg and pepper, and then form small, round dumplings, and cook in simmering, salted water until done, about 15-20 minutes.
Season the stew with salt and cayenne pepper to taste. Serve with the dumplings and sprinkled with parsley.
