Beef neck on garlic, spinach, potato dumpling
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Beef neck cubes sautéed in lard and onions, served with spinach and homemade potato dumplings, make a great filling lunch or a hearty dinner.
Ingredients:
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Procedure:
1. Cut the meat into 3×3 cm cubes
2. Cut the onion into cubes and fry it in hot lard until soft, add the meat, salt, pepper and vinegar, add the crushed garlic and fry on all sides for 5 minutes
3. Remove the soft meat and strain the juice through a fine sieve, return to the heat, add the meat and finally soften with butter (if you want more juice, stir a spoonful of plain flour in a little water and add to the juice and boil)
5. Add salt to taste, serve with spinach and potato dumplings, for example.
Preparation of spinach:
1. Heat the lard in a saucepan, add finely chopped onion and let it brown
2. Add the flour and stir to make a light roux
3. Add the unfrozen spinach, add the cream and let the spinach thaw over a low heat, stirring occasionally
4. Season with salt, pepper and crushed garlic, if necessary, add a little water
5. Finally, add the beaten egg to thicken the spinach.
Prepare the potato dumpling:
Cook the potatoes in their skins the day before. Peel and finely grate them, add flour, semolina, salt, egg, salt and vinegar and quickly work into a dough that forms two rolls.
Note:
Recipe from Cooking with Tom, photo and text by Naďa Indruchová, recipe for potato dumplings by Tomáš Mika
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