Braised Beef on Bacon, Spinach, Potato Dumpling

Last Updated on October 5, 2024

Simmered beef cubes served with sauteed fresh spinach and homemade potato dumplings.

Ingredients:

600-700 g of beef stew (peeled shoulder, beef back …) 120 g of bacon about 300 ml beef stock 3 tbsp vegetable oil 2 tsp crushed cumin 2 tsp beef stew seasoning 2 pcs onions 2 pcs garlic cloves pepper salt For fresh steamed spinach: 500-600 g fresh leaf spinach 2 pcs garlic cloves 2 pcs shallots olive oil pepper salt For potato dumplings: 500 g of potatoes cooked the day before in their skins 250 g children’s grits 1 pk egg mildly salted water to cook dumplings coarse flour as needed water for dough salt

Procedure:

Cook the meat, rinse, pat dry, cut into 3×3 cm cubes, place in a bowl, add spices (except salt), oil and work well with your hands into the meat, cover and refrigerate overnight

Cut the bacon into cubes and let it cook, add the diced onion and let it turn golden, then add the meat, add salt and let it roast for about 10 minutes

At this stage, pour the broth over the meat and simmer until tender, adding water or broth as needed (if you want the juice thicker, add a little stopper or ready-made Knorr’s Tmavá roux)

Serve the cooked meat with spinach and potato dumplings.

Preparation of spinach:

Pour some olive oil into a pan, add shallots and finely chopped garlic, let it brown

Add cleaned and rinsed spinach to the base, simmer for a maximum of 5 minutes, then season with salt and pepper (do not baste).

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Preparation of potato dumplings:

The day before, boil the potatoes in their skins, peel and mash them while still warm

The next day, incorporate the baby semolina, salt, and egg into the potatoes and form two rolls

Place in boiling salted water and cook slowly for about 20 minutes
After the dumplings are cooked, carefully lift them up so they don’t stick to the bottom

Remove the cooked dumplings and cut them into slices.

Note:

Photo and part of the text. Spinach

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