Best Czech Tomato Sauce With Beef And Vegan Dumplings Recipes

TOMATO DUMPLINGS

Steps:

• In a large skillet over medium-high heat, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. , Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add parsley and milk; stir just until mixed., Drop by tablespoonfuls onto the simmering tomato mixture, creating six mounds; cover tightly and simmer for 12-15 minutes or until a toothpick inserted into one of the dumplings comes out clean. Discard bay leaf. Serve immediately.

BEEF GOULASH WITH LIGHT CZECH DUMPLINGS

Steps:

• In a deep dutch oven, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and ground toasted caraway seed. Cook another minute.
• Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
• Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper.
• Bring to a boil, then lower to a simmer.
• Cover and cook until very tender, about 1 1/2 hours, stirring occasionally.
• Taste and adjust seasoning with salt and pepper.
• To prepare the dumplings:.
• Sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly.
• After the stew has cooked until tender, the last 15 mins, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew.
• Cover and cook for 15 minutes, then test the dumpling with a toothpick - if comes out clean, dumplings are ready.
• Once you have covered the pan, DO NOT UNCOVER while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead.
• Enjoy!

CZECH TOMATO SAUCE WITH BEEF AND VEGAN DUMPLINGS

Steps:

• FOR VEGAN DUMPLINGS:.
• Mix a little bit of tepid water (around 30ml) with yeast and ½ teaspoon of sugar and let it be for 3-5 minutes.
• Then slice your bread rolls into 4 cm x 4 cm big pieces maximum and soak them in milk. They are supposed to be really damp but not soaking wet.
• Then, in your bowl mix flour with salt, then soaked bread rolls and yeast.
• Create a dough (there is a possibility, there might be a need for more flour, you don't want your dough to be extremely sticky, but don't add too much).
• After this, create a roll (I've created 4 medium sized ones - 20 cm long and 9 cm thick) and let them rise for 20 minutes in warm place.
• Place them into salted boiling water and cook them for 25 minutes.
• After 25 minutes, just pierce them with a toothpick once or twice and let them chill down.
• CZECH TOMATO SAUCE/ALSO IN VEGAN VERSION:.
• This meal is famous for it's weird combination, but sweetness is important.
• So let's start with preheating your big pot on a stove with medium to high heat and add 1 tablespoon of oil (I am using rice oil most of the time), add your onions in and start to caramelize them.
• That will take around 5-10 minutes.
• Now add your meat and slightly roast it for 3-5 minutes.
• Pour your tomato puree, paste, water, vegetable stock cube, seasoning and sugar as well and mix it all together and bring it to boil.
• Then, put it to the simmering heat and with a lid on cook it for 1 hour.
• This way meat will be extremely soft and tender.
• But after 45 minutes, bring it to the medium/high heat again and for a last 15 minutes cook it without a lid, this way it will get thicker.
• BUT IF YOU ARE VEGAN!
• After caramelization of your onions, just add your tomato puree, tomato paste, seasoning, vegetable stock cubes, sugar as well and mix it together .
• Bring it to the boil and then to simmering heat and this way cook it for 1 hour with a lid on.
• After 45 minutes, bring your heat up again to medium to high and cook it this way for last 15 minutes without a lid on.
• It will get much thicker this way!
• Enjoy!