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Plzen Gulash with home made dumplings

(0)
2 Hrs 15 Min
 
portions
19 %

Carbs

10 %

Fats

10 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 2592 g
Energy 857 kJ / 205 kcal 22207 kJ / 5307 kcal
Sat. fat 4 g 97 g
Unsat. fat 4 g 104 g
Fibre 2 g 27 g
Salt 216 mg 5590 mg
Author: Marc van Hussen
Units:
 
  • 900 g
    Beef - Boneless Shin
  • 498 ml
    Pilsner Beer
  • 70 g
    Tomatoes - pureed, canned
  • 50 g
    Bell pepper / Sweet pepper
  • 50 g
    Onion
  • 35 g
    White Flour
  • 35 ml
    Tap water
  • 20 g
    Paprika
  • 12 g
    Garlic
  • 11 ml
    Sunflower oil
  • 6 g
    Salt
  • 2 g
    Cumin
  • 2 g
    Pepper, black
  • 900 g
    Czech Homemade dumplings
  • 2.6 kg
    Total recipe weight

Equipment

1 x Cast iron casserole , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Spatulas , 1 x Sieve , 1 x Mixing Bowl , 2 x Stock pots , 1 x Draining spoons , 1 x Whisk
Method

Preparation time

15 Min

Cooking time

2 Hrs

1

Add oil to a large cast iron casserole and place on a medium heat; in the mean time finely chop the onion and the sweet pepper.

2

When the oil is hot, add the cumin seeds and fry separately for about half a minute to bring out the flavour, add a dash of paprika powder and fry for another 20 seconds, careful not to burn the paprika. Then add the chopped onion and pepper in the casserole and glaze gently.

3

Dice the beef into sizeable chunks (about 1.5 cm - 2cm) add them to a large bowl. Mix through the flour so the beef cubes are well coated. season with some black pepper.

Add the beef to the casserole. Fry it until it starts to brown. (switch on the oven to temperature 180c / 356f)

4

Finely chop the Garlic.

Add the tomato puree, the remaining paprika powder, the garlic and the pepper and mix well. Next pour in the Pilsener beer and make sure it reaches boiling point.

5

Take the casserole off the stove cover with the lid and place the casserole in the oven.

Leave to simmer for about 120 minutes, stirring gently occasionally.

6

Prepare your dumplings by following the dumpling recipe.

7

If your Gulash loses too much liquid, simply stir through a little water to reach the right consistency.

8

Finally add salt to taste and simmer for a further 5-10 minutes.

9

The Gulash is ready for the finishing touches when the beef is stringy and quite easily comes apart with a fork.

10

Serve the gulash with 2-3 slices of dumpling on a nice plate.

Tips

1

Decorate the plates with a couple of leaves of coriander, a few rings of red onion and some fresh chili rings.

2

Serve with a cold Pilsner Urquell.

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