Czech Goulash скачать в хорошем качестве

Czech Goulash

Czech Goulash with dumplings #goulash #gulasch Please note that the broccoli labeled in the video is actually parsley. 📜 Ingredients for 4 servings: 🍲 For the goulash: 1kg (2.2 lb) beef (shin, chuck or round) 1kg (2.2 lb) yellow onion 1 red onion 4 cloves garlic 60g (2 oz) lard 250ml (8.5 fl oz) red wine 1 tbsp tomato puree 2 tsp caraway seeds 6 tsp paprika 1 tsp chilli 3 tbsp all-purpose flour 5 juniper berries 2 pinches of salt black pepper 🥟 For the dumplings: 250g (8.5 oz) salty bread (we use Czech rohlík - yeast-leavened roll) 200g (7 oz) coarse flour 250ml (8.5 fl oz) milk handful parsley 3 eggs 1/2 tsp nutmeg 1.5 pinches of salt 🍲 Goulash: Mince the yellow onion and the garlic. Cut the meat into cubes (if there are any tendons or the meat has large fat parts, remove them). The volume of the onion should be the same as the volume of the meat. Mix 250ml (8.5 fl oz) cold water and 3 tbsp of flour. Heat up a pan on high, add the lard, and roast the onions with the garlic cloves for at least 10 minutes until golden brown. Add the meat chunks and sear until slightly brown. Add tomato puree, all spices, and salt. Season with a great deal of pepper. Keep stirring for a few more minutes. Pour in the wine, let it evaporate, and pour in water with flour so that the meat is not completely under water. Close the lid, reduce the heat to low, and let simmer for 3 hours. Add more water, if necessary. 🥟 Dumplings: Dice the bread and bake it in the oven preheated to 200°C/390°F for 6 minutes until crispy. Pour in 80ml (2.7 fl oz) milk and let it soak. Separate egg yolks and whites. Beat egg whites into a foamy mixture. Mince the parsley. In a large bowl, whisk together flour, egg yolks, the rest of the milk, salt, and grated nutmeg. Add the bread and the parsley and stir. Gently add the mixture of egg whites and mix together. Put the dough on a plastic sheet and make a cylindrical shape. Wrap it tight, so that it won't unfold in the pot. Using a knife, make a few holes for the steam to escape while cooking. Insert the dumpling into a big pot full of boiling water for 20 minutes. Don't forget to flip it over after 10 minutes. When removed from the pot, cut it into slices 1-2cm (0.4 - 0.8 inches) thick. 👌👌👌 Serve the goulash with dumplings and a few slices of red onion.