Nokedli with mushroom stew

Nokedli with mushroom stew

Ready for a culinary journey that combines tradition with delicious flavors? Today, I will help you prepare a comforting dish: nokedli with mushroom stew. This dish, combining the delicate taste of mushrooms with the fluffy texture of nokedli, is ideal for chilly days or family meals. Throughout the recipe, you'll discover not only the essential steps to get the perfect result, but also some useful tips, nutritional information and variations you can try.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Ingredients

For the nokedli:

- 3 large eggs
- 500 g flour
- Water (quantity to taste)
- Salt (to taste)
- Pepper (to taste)

For the mushroom stew:

- 1 red pepper
- 2 tbsp olive oil
- 1 medium onion
- 500 g fresh mushrooms or 2 canned mushrooms (250 g each)
- 3 tablespoons oil
- 1 tablespoon flour
- 350 g sour cream
- 1 clove garlic
- Salt and pepper (to taste)
- Green parsley (for garnish)

Story behind the recipe

Nokedli is a traditional dumpling-like dish that has its roots deep in popular gastronomy. They are easy to prepare and are perfect for soaking up delicious sauces. Mushroom stew, on the other hand, is a versatile dish, rich in flavors that can be adapted according to the ingredients available. By combining these two dishes, you get not just a delicious lunch, but a meal full of tradition and love.

Preparing nokedli

1. Boil water: In a large pot, boil water, adding a pinch of salt and two tablespoons of oil. This will help flavor the nokedli and prevent them from sticking.

2. Prepare the batter: In a large bowl, beat the 3 eggs. Gradually add the flour, stirring continuously with a wooden spoon or a whisk. The consistency of the dough should be slightly soft, but not runny. If it is too stiff, gradually add water until you get a fluffy texture.

3. Shaping the nokedli: When the water has started to boil, prepare a special nokedli grater or a simple grater. Take a tablespoon of dough and place it on the grater. Using a spatula or spoon, push the dough through the holes of the grater to form small dumplings that will fall into the boiling water. Repeat until the dough is finished.

4. Boiling: Let the nokedli simmer for about 2-3 minutes, until they rise to the surface. This means they are ready. Use a mesh spatula to remove them from the water and let them drain. Rinse them with cold water to stop the cooking process and keep them fluffy.

Making mushroom stew

1. Prepare the vegetables: Peel the onion and red pepper, then chop them finely. If you prefer, you can use a food processor to chop them quickly.

2. Sauté the vegetables: Heat the olive oil in a medium saucepan. Add the onion and red pepper, sauté over medium heat until translucent, about 5-7 minutes.

3. Adding the mushrooms: If using fresh mushrooms, chop them finely and add them to the pot. If using canned mushrooms, add them directly without chopping. Let the mixture cook together for another 5-10 minutes.

4. Making the sauce: In a separate bowl, whisk the cream with 1 tablespoon of the flour, making sure no lumps remain. This sauce will add creaminess and rich flavor to the stew.

5. Finishing the dish: Once the vegetables and mushrooms have browned, add the crushed garlic clove, salt and pepper to taste. Pour the cream sauce over the vegetable and mushroom mixture. Simmer for 5-7 minutes, stirring occasionally. At the end, add chopped green parsley for extra freshness.

Serving

To serve this dish, place a layer of nokedli on a plate and top with the mushroom stew, taking care to cover the dumplings well with the creamy sauce. You can garnish with extra green parsley for a more attractive look.

Suggestions and variations

If you want to add a dash of flavor, try adding other vegetables to the stew, such as carrots or zucchini. Also, for a vegetarian option, you can replace the sour cream with a plant-based alternative.

Frequently asked questions

1. What type of flour should I use for nokedli?
Regular wheat flour is ideal. If you want to experiment, you can try whole wheat flour for a healthier option.

2. Can I use frozen mushrooms?
Yes, but make sure you thaw and drain them well before using to avoid excess water.

3. How can I preserve nokedli?
Once cooked, let them cool and store them in the freezer in an airtight container. They will keep for up to 2 months.

Nutrition facts

This dish is rich in nokedli carbohydrates, providing quick energy. Mushrooms are an excellent source of antioxidants and vitamins, especially vitamin D, and cream adds extra calcium. A serving of nokedli with mushroom stew contains about 600 calories, depending on the amount of cream used.

Conclusion

Now that you know how to make nokedli with mushroom stew, all that's left to do is gather your family and friends to enjoy this delicious treat. Experiment with flavors and ingredients and turn this recipe into a personal signature. Enjoy!