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 … Continue reading Peppery beef pot with dodolle dumplings