Beef with Potato Dumplings

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Beef with Potato Dumplings
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Health Score:
66 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 4 d. 3 h. 40 min.
Ready in
Calories:
715
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie715 cal.(34 %)
Protein43 g(44 %)
Fat26 g(22 %)
Carbohydrates60 g(40 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.7 μg(4 %)
Vitamin E4 mg(33 %)
Vitamin K26.4 μg(44 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin19.3 mg(161 %)
Vitamin B₆0.7 mg(50 %)
Folate85 μg(28 %)
Pantothenic acid2.4 mg(40 %)
Biotin14.6 μg(32 %)
Vitamin B₁₂8.7 μg(290 %)
Vitamin C31 mg(33 %)
Potassium1,586 mg(40 %)
Calcium87 mg(9 %)
Magnesium90 mg(30 %)
Iron6.6 mg(44 %)
Iodine79 μg(40 %)
Zinc10.5 mg(131 %)
Saturated fatty acids11.6 g
Uric acid237 mg
Cholesterol196 mg
Complete sugar16 g

Ingredients

for
6
For the braised meat
½ Celery root
1 carrot
2 onions
1 kilogram Beef shoulder
1 tsp Juniper berries
1 tsp peppercorns
2 cloves
2 bay leaves
1 l Cider
200 milliliters balsamic vinegar
salt
freshly ground peppers
2 Tbsps clarified butter
1 Tbsp Tomato paste
300 milliliters Beef stock
For the dumplings
800 grams starchy potatoes
80 grams Pastry flour
2 eggs
salt
1 Tbsp cornstarch
3 slices white bread (or toast)
40 grams butter
How healthy are the main ingredients?
potatowhite breadTomato pastecarrotonionJuniper berries

Preparation steps

1.

Peel the vegetables, trim and cut into small cubes. Rinse the meat, pat dry and transfer to a bowl along with the spices, bay leaves, vegetables, cider and vinegar. Cover and marinate in the refrigerator for 3-4 days, turning the meat occasionally.

2.

Remove the meat from the marinade, pat dry, season with salt and pepper and sear on all sides in hot butter in a roasting pan. Strain the marinade into a bowl, remove the spices and let the vegetables drain. Remove the meat from the pan and sauté the vegetables, turning. Add the tomato paste, sauté briefly then return the meat to the pan and pour in the stock. Add enough marinade for 1/2 of the meat to be covered with liquid. Transfer to a preheated oven at 325°F to braise for 2 hours 30 minutes. 

3.

Turn the meat over about every 30 minutes. If necessary, add a little marinade.

4.

Meanwhile, for the dumplings: Scrub the potatoes thoroughly and boil in boiling salted water for about 25 minutes, until fork tender. Drain, let the steam evaporate, peel and press through a potato ricer. Add 2/3 of the flour, the eggs and cornstarch and season with salt and nutmeg. Gently knead to form a loose but easily moldable dough. Add more flour, if necessary. Remove the crusts from the bread and cut into small cubes. In a frying pan, melt the butter and toast the bread until golden brown. Remove, drain on paper towels and season with salt. Form the dough into 60 gram (approximately 2 ounce) portions and shape into balls with floured hands. Press with your thumb into each dumpling, fill with a few croutons then reshape into a ball. Place in boiling salted water, reduce the heat to low and simmer for about 20 minutes. Remove with a slotted spoon and keep warm.

5.

Remove the meat from the braising liquid, wrap in aluminum foil and set aside to rest. Season the braising liquid. If necessary, mix 1 part flour with 1 part butter, add to the liquid and cook until thickened slightly. 

6.

Slice the meat and transfer to warm serving plates along with the sauce and dumplings. Serve with carrot slices and chopped walnuts, if desired.

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