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Soups, Stews, Broths |
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INGREDIENTS:
2 tbs extra virgin olive oil
4 cps onions thinly sliced
1 tbs sugar
3 garlic cloves minced
1 tbs caraway seeds toasted and ground
1 1/2 tbs sweet Hungarian paprika
1 tsp spicy Hungarian paprika
2 tbs minced fresh marjoram leaves
1 tsp minced fresh thyme leaves
1 bay leaf
3 tbs tomato paste
2 tbs balsamic vinegar
4 cps chicken stock
2 1/2 pounds chuck roast cut into 2-inch cubes (remove excess
fat)
1 tsp kosher salt
1/4 tsp freshly ground black pepper
Dumplings
2 cps cake flour
2 tsps baking powder
1 tsp salt
3/4 cp milk
2 tbs melted butter
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DIRECTIONS:
In a large covered sauté pan, heat the olive oil and sauté the
onions and sugar until caramelized. Add the garlic and caraway
seed. Cook another minute.
Add the sweet and spicy paprika, marjoram, thyme and bay leaf.
Sauté another minute, until fragrant.
Add the tomato paste. Deglaze with the vinegar and the stock and
add the pieces of beef, salt and pepper. Bring to a boil, then
lower to a simmer.
Cover and cook until very tender, about 1 1/2 hours, stirring
occasionally. Taste and adjust seasoning with salt and pepper.
To prepare the dumplings, sift together the cake flour, baking
powder and salt. Combine with the milk and melted butter, mixing
lightly.
Drop batter by tsp full into the simmering stew. Cover and cook
for 15 minutes.
Once you have covered the pan, do not uncover while the dumplings
are cooking! In order for them to be light and fluffy, they must
steam.
If you uncover the pan, the steam will escape and the dumplings
will boil instead. After 15 minutes, test the dumplings with a
toothpick. If the toothpick comes out clean, the dumplings are
done.
Servings: 4
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