Beef is a versatile and delicious ingredient, perfect for preparing a savory meal. We start by washing the meat in several waters to ensure it is clean. It will be stuffed with garlic and some pieces of bacon, which will add a special flavor and pleasant juiciness. If you have chosen leaner meat, the bacon will complement the taste.
After we finish preparing the meat, we generously coat it with mustard, which will not only help enhance the flavor but also form a delicious crust during cooking. Then, the meat is placed in a pot; I used a kukta, which speeds up the cooking process due to the high pressure. Vegetables, such as carrots, celery, and onion, are peeled, washed, and carefully placed next to the meat. These will add flavor and aroma to the dish.
Everything is covered with water, salted, and the lid is put on, then it is set to a medium heat. We patiently wait for the meat to boil well. After it has boiled, the meat is taken out of the pot and left to cool, then cut into pieces suitable for serving. Meanwhile, the boiled vegetables are strained, and the broth is set aside to be used later.
The vegetables are mashed using a classic method, through a sieve, to obtain a fine and delicious texture, without using a blender. This technique provides a sauce of superior quality. After obtaining the vegetable cream, I mix it with a little of the reserved broth and set it aside.
In a separate pot, we put the oil and sugar to caramelize over medium heat. Once the sugar has melted and taken on a golden color, we extinguish it with a little of the vegetable broth. We add 3 tablespoons of flour and mix well to avoid lumps. We continue to gradually add the reserved broth and the mashed vegetables, allowing the sauce to boil and thicken. Once it reaches the desired consistency, we remove it from the heat and pour the sauce over the already portioned meat.
While preparing the sauce, we put a pot of water and salt to boil to prepare the dumplings. We mix the eggs (2 pieces), flour, and water to obtain a homogeneous dough. Once the dough is ready, we add croutons to give it extra texture. Using a spoon, we form dumplings and let them boil in the boiling water for about 15 minutes. After they are done, we take them out and strain them.
We serve the dish on a plate, placing the dumplings next to the beef and covering everything with the delicious sauce, finishing with a generous layer of sour cream. This combination of flavors and textures will make every meal a true feast for the taste buds. Enjoy your meal!
After we finish preparing the meat, we generously coat it with mustard, which will not only help enhance the flavor but also form a delicious crust during cooking. Then, the meat is placed in a pot; I used a kukta, which speeds up the cooking process due to the high pressure. Vegetables, such as carrots, celery, and onion, are peeled, washed, and carefully placed next to the meat. These will add flavor and aroma to the dish.
Everything is covered with water, salted, and the lid is put on, then it is set to a medium heat. We patiently wait for the meat to boil well. After it has boiled, the meat is taken out of the pot and left to cool, then cut into pieces suitable for serving. Meanwhile, the boiled vegetables are strained, and the broth is set aside to be used later.
The vegetables are mashed using a classic method, through a sieve, to obtain a fine and delicious texture, without using a blender. This technique provides a sauce of superior quality. After obtaining the vegetable cream, I mix it with a little of the reserved broth and set it aside.
In a separate pot, we put the oil and sugar to caramelize over medium heat. Once the sugar has melted and taken on a golden color, we extinguish it with a little of the vegetable broth. We add 3 tablespoons of flour and mix well to avoid lumps. We continue to gradually add the reserved broth and the mashed vegetables, allowing the sauce to boil and thicken. Once it reaches the desired consistency, we remove it from the heat and pour the sauce over the already portioned meat.
While preparing the sauce, we put a pot of water and salt to boil to prepare the dumplings. We mix the eggs (2 pieces), flour, and water to obtain a homogeneous dough. Once the dough is ready, we add croutons to give it extra texture. Using a spoon, we form dumplings and let them boil in the boiling water for about 15 minutes. After they are done, we take them out and strain them.
We serve the dish on a plate, placing the dumplings next to the beef and covering everything with the delicious sauce, finishing with a generous layer of sour cream. This combination of flavors and textures will make every meal a true feast for the taste buds. Enjoy your meal!
Ingredients
Beef, 2-3 carrots, 1 onion, 2 parsley roots, a little celery, 1 bay leaf, a few peppercorns, 1 bell pepper, salt to taste, mustard for spreading on the meat.