Beef stew with cauliflower and dumplings - we are not fans of cauliflower, so we almost never eat it. In order to change that situation, I started making beef broth in a slightly different way.
Beef stew with cauliflower and dumplings - Ana Vuletić
Beef stew with cauliflower and dumplings - we are not big fans of cauliflower, so we almost never eat it. In order to change that situation, I started making beef broth in a slightly different way.
- 2 pieces of potatoes
- 200 g of beef (for soup/rozbratne)
- 5 pieces of carrot
- 1 head of onion
- 150 g cauliflower (or two handfuls)
- 1 piece of egg
- 4 spoons of semolina
- parsley
- conceal
- so
- beaver
- nana
- Put all the ingredients in a deep pot and let them cook on low heat. For me, it's somewhere around 1 hour and 30 minutes. The meat should fall apart, and so should the vegetables.
- You can take out part of the vegetables and meat (except the onion) and blend it in a blender until it becomes a paste and then put it in the broth to get a thickness, and leave the part so that you cut it into cubes with a knife or in a piece.
- Break one egg into a bowl and whisk until foamy. Add semolina, a teaspoon of oil and a little salt until you get a smooth mass.
- When the broth is ready, take out the dumplings with a spoon and drop them into the boiling broth. Cook for about 10 more minutes.
- In this way, the cauliflower will be in the broth, but it will not have a dominant taste that repels those who are not really fans of it.
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