Papricaș with semolina dumplings

Name: Papricaș with semolina dumplings
Ingredients: 500 g veal leg; 1 red bell pepper (150 g); 500 ml water; 1 sachet sweet paprika (17 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 1500 ml water; 2 eggs; 6-7 tablespoons semolina; 1/4 teaspoon salt

Diverse - Papricaș with semolina dumplings by Aglaia P. - Recipia

Papricaș with semolina dumplings starts with veal cubes simmered in water for 40 minutes, and the paprika goes in only after that. The meat and semolina dumplings end up in a red, fairly loose sauce where the sweet paprika comes through clearly, without thickening the cooking liquid much. I put the dumplings on the plate before pouring the sauce over them. Preparation: 20 minutes. Cooking: 70 minutes. Total time: 90 minutes. Serves: 4. Approximately 350 kcal and 31 g protein per serving.

Ingredients

500 g veal leg
1 red bell pepper (150 g)
500 ml water
1 sachet sweet paprika (17 g)
1 teaspoon salt
1/2 teaspoon ground pepper
1500 ml water
2 eggs
6-7 tablespoons semolina
1/4 teaspoon salt

Preparation

1. Pat the veal dry with paper towels and cut it into cubes about 2 cm across. Chop the red bell pepper and put it in a pot with the meat and 500 ml water. Simmer over low heat for 40 minutes, until the meat starts to become tender. 2. Add the sachet of sweet paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Simmer for another 15 minutes, until a fork goes easily into the meat. 3. While the meat simmers, put 1500 ml water and 1/4 teaspoon salt in a pot. Bring the water to a boil, about 10 minutes. 4. Beat the eggs, then gradually stir in the semolina and 1/4 teaspoon salt. Once the water is boiling, spoon in the mixture in small portions. Cook the dumplings for 5 minutes, until they rise to the surface and set. 5. Drain the dumplings and add them to the pot with the meat and sauce.

Notes

Cut the veal into fairly even cubes, about 2 cm across; larger pieces need longer than smaller ones. Shoulder or leg holds up well to slow simmering, while a very lean cut can dry out if it boils hard. The paprika should smell clean and slightly sweet; old paprika can leave a bitter taste in the cooking liquid. If the dumplings turn out too soft, next time rain in the semolina and stop when the mixture falls heavily from the spoon. Wheat semolina and eggs are the allergens in this dish. I start about an hour and a half before the meal, since I make the dumplings only when the meat is nearly done. I serve them with plain bread or cabbage salad, without another sauce on the side. Leftovers keep in the fridge for up to 3 days; the dumplings soak up the cooking liquid as they sit, so the sauce seems thicker when reheated.