Peppery beef pot with dodolle dumplings

When somebody asks me to cook a traditional Hungarian food for Lunch I always choose this one over goulash. The potato dumpling is soft and puffy and willing to soak all the gorgeous gravy from the beef. The sharpness of the black pepper slips away quickly with the creamy sauce and the rolling garden peas. The fusion of all the spices guarantee that everybody will queue up for a second helping.

Ingredients:

2 tablespoon olive oil

125 g cubed bacon or pancetta

1 large onion

2 cloves of garlic

900 g beef brisket or top rump joint

250 g green peas

1 tablespoon Hungarian paprika powder

2 tablespoon sour cream

1 tablespoon ground black pepper

200 ml water

salt

 

For the potato dumpling:

4 medium-large potato

3-4 tablespoon of flour

2 medium onion

2 tablespoon butter

Clean the meat from all unnecessary fat and chop up into 3 cm cubes.

Peel and finely chop the onion then brown in olive oil. Add the bacon and roast until it becomes crispy then add the finely chopped garlic.

Remove from the heat before adding the paprika powder, stir it quickly then add just 50 ml water and put back on the hob. Add the meat, season with salt and black pepper and roast for 5 minutes on high, add the remaining water then turn the heat down, cover the pan with a lid and slow-cook for 1.5-2 hours.

When the meat is soft add the green peas and sour cream then cook together for an additional 10 minutes.

Whilst preparing the potato dumpling, peel the potato and chop into small cubes. Put in a small boiling pan and pour in enough water to just cover the potato. Boil and when soft remove from the hob and cool down in the water.

Mash the boiled potato in the water, add the flour and mix well to get a sticky and fairly firm dough.

Brown the finely chopped onion over the butter and add, little-by-little, small pieces of dough with the help of a tablespoon. Roast the dough each side and occasionally stir gently. If you need to, add some more butter to keep the dumpling moist.

Cooking time: 140minutes

Tip: Try the beef pot with mushrooms and lentils.

Calories and nutrition:

Calories:821 Carbs:95.9 g Protein: 68.3 g Fat:16.3

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