Hearty Beef Ragout with Potato Dumplings
Dumplings
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Cook Time
3 h
Servings
6
Difficulty
Medium
Prep Time
150 Min
Description
This recipe for beef ragout with potato dumplings is a true classic that warms you up, especially in the cold season. I like to make it when I have some time and want to spoil my family. The ragout becomes beautifully aromatic thanks to the peppers and mushrooms, and the homemade potato dumplings are simply unbeatable. A tip: prepare the ragout the day before, then it tastes even more intense! The dumplings can also be prepared well in advance and cooked shortly before serving. A hearty dish that is guaranteed to please everyone!
Ingredients (21 ingredients)
-
1 piece red bell pepper
-
250 g Mushrooms
-
600 g Beef goulash
-
2 tbsp Olive oil
-
2 piece Onions (à 80 g)
-
2 tbsp Tomato paste
-
Salt
-
Pepper
-
2 tbsp Flour
-
200 g Flour
-
1 tsp Sweet paprika
-
250 ml dry red wine
-
500 ml Meat broth (instant)
-
1 kg floury potatoes
-
6 Stiele Parsley
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150 g Durum wheat semolina
-
2 piece Eggs (size M)
-
40 g soft Butter
-
grated nutmeg
-
6 tsp thickened Cranberries
-
3 tbsp Whipped cream
Preparation (12 steps)
Prepare vegetables
Clean the peppers, wash and cut into cubes. Clean and trim the mushrooms, halving or quartering them depending on their size. Pat the meat dry and cut into smaller pieces if necessary.
Chop onions
Peel and quarter the onions and place in the mixing bowl. Chop for 3 sec./speed 5.
Sauté onions
Add 2-3 tbsp olive oil and tomato paste to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.
Add meat and spices
Add the prepared meat, salt, pepper, 2-3 tbsp flour and sweet paprika to the mixing bowl and sauté for 5 min./120°C/reverse speed 1.
Simmer ragout
Add red wine and meat broth to the mixing bowl, bring to a boil and simmer for 120 min./100°C/reverse speed 1. Add some water or broth if necessary.
Cook potatoes
Peel, wash and chop the potatoes and place in the simmering basket. Fill 500 ml water into the mixing bowl, insert the simmering basket and cook for 25 min./Varoma/speed 1.
Chop parsley
Wash the parsley, pat dry, pluck the leaves and place in the mixing bowl. Chop for 3 sec./speed 5. Transfer.
Prepare potato dough
Place cooked potatoes in the mixing bowl and purée for 20 sec./speed 4. Add semolina, 200 g flour, eggs, soft butter, salt and nutmeg and process to a dough for 2 min./kneading stage.
Cool dough
Place the potato dough in a bowl and chill for 30 minutes.
Form dumplings
Form 12 dumplings from the chilled dough and place approx. 1/2 tsp cranberries in the middle of each.
Cook dumplings
Pour water into the mixing bowl, place the dumplings in the simmering basket and cook for 15 min./Varoma/speed 1.
Refine ragout
Add cream, peppers and mushrooms to the ragout in the mixing bowl and reduce for 10 min./100°C/reverse speed 1. Season with salt and pepper.
Finished cooking? Great! 🎉
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Created by
Sarah Moretti
1
Rezept
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Milk
- Celery
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