Braised Beef with Potato Dumplings

Ingredients

• 1 kg Beef goulash or beef for braising (Alternative: beef goulash or braising beef)
• 3 Onions (medium-sized, sliced)
• 2 Zehen Garlic (minced or finely sliced)
• 4 EL Tomato paste
• 500 ml Beef broth
• 200 ml Vegetable broth
• 2 Bay leaves
• 1 TL Salt
• 1 TL Pepper (not specified in more detail in the transcript)
• 1 TL Paprika
• Oil (a little, for searing; butter is mentioned instead in the transcript)
• Butter (for sautéing the onions; mentioned in the transcript, quantity not specified)
• 700 g Potato dumplings (small; approximately 700 g)
• Water (salted and boiling, for pre-cooking the dumplings)

Steps

1. 1

   Sear the meat in a little oil in a Dutch oven on all sides until well browned. Remove and set aside.

2. 2

   Slice the onions. Melt the butter in the same pot and sauté the onions thoroughly until they are deeply browned.

3. 3

   Add the garlic to the onions and sauté briefly.

4. 4

   Add the tomato paste and cook briefly.

5. 5

   Return the seared meat to the pot.

6. 6

   Add the salt, pepper, and paprika, and sear everything briefly once more.

7. 7

   Deglaze with the beef broth and vegetable broth. Add the bay leaves.

8. 8

   Cover and braise the stew over low heat for at least 2 hours; according to the transcript, 3 to 4 hours is even better. The meat should be very tender and easy to pull apart. The longer it braises, the more tender it becomes.

9. 9

   About 15 minutes before the end of the braising time, pre-cook the potato dumplings in salted, boiling water according to the package instructions.

10. 10

    Add the cooked dumplings to the stew and simmer briefly.

Notes

The description specifies oil for searing; the spoken transcript mentions butter for the onions. Follow the package instructions for the dumplings. The exact amount of oil or butter and the duration of the final simmer are not specified.

Nutrition per serving

• Main course
• hearty
• German
• braised dish
• autumn
• beef
• with dumplings