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Eastern EuropeanAuthentic Cuisine

Beef Dumplings

Serves 4 to 6 Entree meat

Beef Dumplings

Beef Dumplings, a staple of Bohemian kitchens, are crafted with an instinctive touch — salt measured by feel, fat laid on generously. This home-style version captures the essence of Eastern European family cooking, where recipes are passed down through generations and shared around a bustling table. It’s a dish meant for gatherings, where every bite brings warmth and comfort.

These dumplings offer a rich, hearty bite, with tender beef stew meat nestled in fluffy flour dumplings. The marjoram adds a fragrant earthiness, while the broth-soaked carrots and onions provide subtle sweetness. It’s a satisfying dish, perfect for those who appreciate the depth of flavor achieved through simple, honest ingredients.

Ingredients

  • 600 gbeef stew meat
  • 300 gflour dumplings
  • 1onion
  • 2carrots
  • 500 mlbeef broth
  • 1 tbspmarjoram
  • to tastefine sea salt

Method

  1. Begin by cutting the 600 g beef stew meat into bite-sized pieces. Season the meat generously with fine sea salt and 1 tbsp of marjoram, ensuring each piece is evenly coated. This step enhances the flavor of the beef, allowing the spices to penetrate the meat.
  2. Heat a large, heavy-bottomed pot over medium-high heat and add a generous amount of oil to coat the bottom. Once the oil is shimmering, add the seasoned beef pieces in a single layer, being careful not to overcrowd the pot. Brown the meat on all sides until it develops a deep, rich color, which should take about 3-4 minutes per side. This browning creates a flavorful crust that will enhance the overall taste of the dish.
  3. While the beef is browning, finely chop 1 onion and slice 2 carrots into rounds. Once the beef is browned, remove it from the pot and set aside. In the same pot, add the chopped onion and sliced carrots. Cook them over medium heat, stirring occasionally, until the onions become translucent and the carrots start to soften, which should take about 5 minutes.
  4. Return the browned beef to the pot with the vegetables. Pour in 500 ml of beef broth, ensuring the meat is mostly submerged. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let it braise slowly. The beef is done when it is tender and easily pierced with a fork, which should take about 1.5 to 2 hours. Stir occasionally to prevent sticking and ensure even cooking.
  5. While the beef is braising, prepare the 300 g flour dumplings according to package instructions or your preferred method. Once cooked, drain them well and set aside.
  6. Once the beef is tender, taste the braising liquid and adjust the seasoning with additional fine sea salt if necessary. Add the cooked dumplings to the pot, gently stirring to coat them in the flavorful broth and allow them to absorb some of the juices.
  7. Serve the beef dumplings hot, directly from the pot, with a side of rice, bread, or salad as desired. The dish should be rich and aromatic, with tender beef and dumplings that have absorbed the savory flavors of the broth.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

This recipe is from Authentic Eastern European Cuisine by Yassine Sbiti — the Eastern European volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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