Description
Böhmische Knödel mit saftigem Rindergulasch ist ein traditionelles tschechisches Gericht, das zartes Rindfleisch und fluffige Knödel vereint. Diese herzhaft-würzige Kombination wird durch eine reichhaltige Sauce abgerundet, die die Knödel perfekt aufnimmt. Ideal für festliche Anlässe oder ein gemütliches Familienessen.
Ingredients
- For the Beef Goulash:
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800 g beef (e.g., shoulder or brisket)
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2 onions
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2 garlic cloves
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2 bell peppers (red)
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1 tsp paprika powder (sweet)
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1 tsp cumin
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500 ml beef broth
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2 tbsp tomato paste
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1 tbsp vinegar
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2 tbsp oil
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Salt and pepper to taste
- For the Bohemian Dumplings:
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500 g wheat flour
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1 tsp salt
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1 tsp sugar
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1 egg
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250 ml water
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50 g butter
Instructions
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Cut the beef into cubes, peel and finely chop the onions and garlic, and cut the bell peppers into strips.
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Heat oil in a large pot and brown the meat on all sides. Remove from the pot and set aside.
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In the same pot, sauté onions and garlic until translucent. Add paprika powder, cumin, and tomato paste, roasting briefly.
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Return the meat to the pot, pour in the beef broth, and let simmer for 1.5 to 2 hours, until the meat is tender. Season with salt, pepper, and vinegar.
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Meanwhile, prepare the dumplings by mixing flour, salt, and sugar in a bowl. Add the egg and water, and knead to a smooth dough. Form the dough into two rolls and cut into 2 cm thick slices.
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In a large pot with simmering water, cook the dumplings for about 20 minutes, until they float to the surface.
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To serve, slice the dumplings and top them with the goulash and plenty of sauce.
Notes
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Variations: You can substitute beef with pork for a different flavor. For a lighter version, omit the butter in the dumplings.
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Storage: Leftovers can be stored in the fridge for up to 2 days. Reheat goulash in a pot and dumplings in the microwave or water bath.
- Prep Time: 30 Minuten
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stewing, Boiling
- Cuisine: Czech
