Chicken Steak with Dumplings and Game Sauce

After the vegetables in the soup have cooled down, it is time to start preparing a delicious sauce that will perfectly complement the boiled meat. We begin by grating the carrots, celery, and parsley on a large grater, ensuring that we achieve a smooth and even texture. In a pot, we bring the soup to a boil, adding a bay leaf and a few cloves, which will enrich the flavor of the dish. It is essential to let the ingredients simmer so that all the flavors infuse and give the soup a remarkable depth. While the soup is boiling, we take care of the sauce. We mix the flour with a little oil in a heated pan, so that we achieve a homogeneous mixture and no lumps form. Step by step, we gradually add the cup of hot soup, continuously stirring to prevent lumps from forming. Our sauce will acquire a creamy and velvety consistency, perfect for enveloping all the ingredients. Once the sauce reaches the desired consistency, we add the grated vegetables, mixing well until everything comes to a boil, at which point the flavors will combine harmoniously. Now it is time to turn off the heat and add the sour cream, which will provide a rich and creamy taste. We continue by incorporating the finely chopped green parsley, which will add a fresh note to the dish. Gradually, we add sugar and lemon juice, which will balance the flavors and provide a pleasant acidity, highlighting the tastes. Don't forget to taste the sauce and adjust it with salt and pepper, so that it is perfect for your palate. Once the sauce is ready, we return to the boiled meat from the soup, carefully placing it on a plate. On top, we add the bread dumplings, which will absorb the flavors of the sauce and add an interesting texture to the dish. In the end, we generously pour the hunter's sauce over the meat and dumplings, thus creating an irresistible dish that will delight both family and guests. Serve this dish with a glass of white or red wine, according to your preferences, and enjoy a truly special meal.
Ingredients
- The vegetables for a chicken soup 2 tablespoons flour 200 ml sour cream green parsley 1 teaspoon sugar lemon juice a large cup of soup a bay leaf 3
- 4 cloves
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