Beef Stew with Dumplings

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Beef Stew with Dumplings
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Health Score:
7,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 40 min.
Ready in

Ingredients

for
4
For the goulash
4 onions
2 carrots
800 grams Beef (ready to cook, from the shoulder)
2 tablespoons Pastry flour
4 tablespoons vegetable oil
1 tablespoon Tomato paste
500 milliliters Beef broth
1 tablespoon sweet paprika
1 tablespoon hot paprika
1 teaspoon Caraway
For the dumplings
1 shallot
1 tablespoon butter
500 grams White roll (stale)
250 milliliters lukewarm milk
2 eggs
2 tablespoons freshly chopped parsley
salt
freshly grated Nutmeg
freshly grated peppers
also
salt
cayenne pepper
1 tablespoon freshly chopped parsley
How healthy are the main ingredients?
BeefTomato pasteparsleyparsleyonioncarrot

Preparation steps

1.

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.

2.

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.

3.

Season the stew with salt and cayenne pepper to taste. Serve with the dumplings and sprinkled with parsley.