Sekelj goulash - a traditional Hungarian dish, slightly spicy, served with sour cream is a true gourmet that no one can resist, and the spices give it a very fine, specific note of taste and smell.
For those who like to eat with a spoon, this is the right choice of dish. Sekelj goulash is served with polenta, boiled potatoes, mashed potatoes or boiled dumplings.
I decided to cook dumplings from old bread, and you can according to the taste of the family.
Sekelj goulash, required ingredients:
- 500 g beef ribs cut into cubes
- 250 g of dry beef cut into cubes
- 500 g of sauerkraut cut into smaller pieces
- 2 onion
- 1 tablespoon of spicy sweet paprika
- 1 teaspoon of smoked hot pepper
- 1 tablespoon of dry spice
- 1 liter of water
- half a teaspoon of ground pepper
- salt and pepper to taste
Necessary ingredients for dumplings
- 200 g flour
- 1 egg
- half a teaspoon of salt
- half a teaspoon of sugar
- half a teaspoon of dry yeast
- 75 ml milk
- 2 slices of stale bread cut into smaller cubes
- breadcrumbs
Sekelj goulash, method of preparation:
- Sauté the onion in oil in a pan.
- Add dry meat to stew and add beef ribs.
- When the meat has changed color, pour water and simmer on low heat for 50 minutes, add sauerkraut.
- Now comes the most interesting part, adding the spices. For a wonderful red color, add spicy sweet paprika and stir.
- To spice up our sekelj goulash a little, add smoked hot ground pepper and pepper.
- Add salt and dry spices and simmer for another 30 minutes.
- Cabbage should not be torn apart, let it simmer a little.
Dumplings, method of preparation:
- Beat the egg with milk.
- Add salt, sugar, salt, dry yeast and flour.
- Knead, then add the cut bread cubes.
- The dough for the dumplings is a little harder, but it should stay that way.
- Leave the dough to rise.
- Divide the resulting dough into two parts and form thin rolls.
- Roll the rolls in breadcrumbs and cook in a pan with steam.
- Cook for 25 minutes.
Advice:
Serve sekelj goulash with sour cream and cut dumplings.
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