Paprika beef and dumpling

Recipe from: 9/10/1992 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • DUMPLING
  • 1
    kg
    self-raising flour
  • 5
    ml
    salt
  • 100
    ml
    finely chopped parsley
  • 2
    eggs, lightly beaten
  • 2
    ml
    oil
  • 450
    ml
    water
  • BEEF
  • 2
    kg
    stewing beef cubes
  • salt and freshly ground black pepper
  • oil for frying
  • 1
    onion, sliced
  • 2
    cloves garlic, crushed
  • 400
    ml
    beef stock
  • 2
    bay leaves
  • 10
    ml
    paprika
  • 200
    ml
    cream
 

Method

 
Combine the self-raising flour, salt and parsley in a large mixing bowl. Add the eggs and oil and blend. Add just enough water to form a stiff, manageable dough. On a lightly-floured surface, roll the dough into a long roll. Shape it into a large circle and wrap lightly in a clean dish towel or piece of cheesecloth. Place the wrapped dough circle in a large saucepan filled halfway with lukewarm water. Cover the saucepan and bring the water to the boil. Simmer slowly for 45 minutes. Replenish the water with boiling water if necessary. Remove the dumpling from the saucepan and remove the cloth. Cool slightly before cutting into slices and serving with the beef cubes. Season the beef cubes to taste with salt and pepper and brown small quantities of the meat at a time in oil. Remove from the pan and set aside. Sauté the onion and garlic in the oil in the saucepan until soft. Return the beef cubes to the pan. Reduce the heat and add a little of the beef stock. Add the bay leaves and paprika and simmer until the meat is tender. Add more beef stock if necessary. Add the cream and heat, stirring every now an then until the sauce has thickened. Serve with the dumpling. Serves 6.
 

Read more on: beef
 

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