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Beef goulash with dumplings (Kalbsgulasch & Butternockerln)

Beef goulash with dumplings (Kalbsgulasch & Butternockerln)

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Delicious recipe from my book "Culinary Austria"

  • Goulash:
  • 400 gr beef
  • 2 onions
  • 1 pepper
  • 50 gr butter
  • 20 gr buoy
  • 4 cloves of garlic
  • 1 small lemon
  • tomato paste
  • sour cream
  • Butter dumplings:
  • 300 gr flour
  • 2 eggs
  • 60 gr butter
  • 250 ml of milk
  • dill

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Beef goulash with dumplings (Kalbsgulasch & Butternockerln):

Finely chop the onion and pepper and cook. Add the paprika, then add a little water, chopped garlic, lemon juice and salt. Leave it on the fire for 2 minutes, until it starts to boil. Add the cut beef, tomato paste and enough water to cover. Bring to a boil over low heat.

For the dumplings, put the flour in a bowl. Add a little salt, eggs and melted butter. Gradually pour the milk and mix well. Put a pot of water on the fire. Pour the composition on the chopping board, and when the water starts to boil, cut and throw the pieces of dough into the water. Leave it to boil until the dumplings rise to the surface. Pour the dumplings into a strainer, wash with cold water and let it drain. In a frying pan put a little melted butter, add dumplings, a little salt and chopped dill. Leave to fry for a while.

Serve the goulash with the dumplings, adding a little cold cream. Goulash has an excellent sour taste from lemon juice, and the combination with dumplings is great.

Ala's Cooking

Bread braided with cocoa and coffee

Recipe inspired by the book "How to bake"

It took:
400 gr flour
1 sachet of dry yeast
180 ml of hot water
80 gr sugar
40 gr cocoa
4 tablespoons butter
1/2 teaspoon salt
1 or
180 gr butter cream
3 tablespoons sugar
1 vanilla sugar
3 tablespoons breadcrumbs
1 tablespoon coffee ness
1 or
vanilla essence

Mix flour with cocoa, sugar, salt and yeast. Add diced butter, egg and then gradually water.
Knead and leave to rise until it doubles in volume.
Meanwhile, mix the sugar and vanilla sugar with the butter cream. Add ness coffee, egg and vanilla essence.
Add the breadcrumbs and mix well. A more consistent composition must come out, but it can be easily stretched. You can add a drop of milk if necessary.

After the dough has risen, divide it into three. Roll out rectangular sheets, spread out part of the filling and roll.
Three intertwining rollers will result. Place in a cake pan on baking paper. Sprinkle vanilla sugar on top.
Bake for 45 minutes at 180C. After removing from the oven, brush with a little powdered sugar syrup, lemon juice and water.

Pasta with broccoli and baked sausages

400 gr pasta
200 gr frozen broccoli
1 onion
1/2 green pepper
3 cloves of garlic
3 mushrooms
2 sausages
150 gr cheese
300 ml milk
3 eggs

Boil the pasta in salted water and a drop of oil. Put them in a strainer under a stream of cold water and let them drain.
Fry sliced ​​sausages in an ungreased pan. Add chopped onion, finely chopped garlic, diced pepper. Leave it to fry a little, then add the sliced ​​mushrooms and the broccoli bouquets.
Season. I used an envelope of spices for pasta alla arrabiata, with hot peppers.
Beat eggs and gradually pour the milk, stirring. Add the grated cheese.
Mix the pasta with the vegetables and sausages. Pour over the competition of eggs, milk and cheese. Mix well and then place in a pan greased with butter and lined with breadcrumbs.
Sprinkle grated cheese on top. Leave in the oven for 30 minutes at 180C.

Simple cumin soup

2 tablespoons ground cumin
1 tablespoon cement seed
1 tbsp
1 faina
salt pepper

Cook the cumin in a little oil. Add the paprika, then a tablespoon of flour. Gradually pour in the water and mix well. Leave to boil. It tastes good with salt and pepper. Add cumin if necessary. Serve with croutons.

Lemon check

200 gr butter
400 gr flour
1 baking powder
250 gr sugar
4 eggs
12 tablespoons milk
2 lamai
100 gr powdered sugar
Almond flakes

Mix the butter with the sugar. Add eggs one at a time, then milk. Mix well.
Add the grated peel and lemon juice. Incorporate flour and baking powder.
Pour the composition into the tray, on baking paper. Place in the oven for 45 minutes, at 180C, in the preheated oven.
Allow to cool and glaze with powdered sugar mixed with a tablespoon of lemon juice. Sprinkle almonds on top.

Alsatian pie

Receta (MariaMona)

400 gr flour
4 tablespoons oil
250 ml water
1 teaspoon salt
1 cube of yeast
300 gr sour cream
3 onions
200 gr rib
salt pepper

From flour, oil, water, salt and yeast, make a dough that is left to rise for 30 minutes, then spread in the pan. Cream spreads over the counter.
Onions are cut into small pieces, the ribs are cut into thin slices. Put the onion and ribs over the sour cream.
Sprinkle with salt and pepper and bake in the preheated oven at maximum for 15-20 minutes.

Honey sheets

It was:
460 gr flour
250 gr honey
50 gr sugar
50 gr butter
50 ml milk
1 or
1 teaspoon baking soda
50 ml milk
150 gr butter
100 gr gray
50 gr sugar
1 lemon
2 vanilla sugar

Put honey, sugar, butter, whole egg, milk in a bowl.
Beat on low heat until the composition starts to boil.
Remove from the heat and immediately add all the flour, stirring quickly with a fork or wooden spoon, until well incorporated.
Allow to cool so that it can be worked by hand (it does not have to be cold).
Place one piece on the table and spread it out on the back of the tray. Place on the back of the tray, then in the oven. Before putting the tray in the oven, prick the dough with a fork. Bake for about 5-6 minutes, at 180C, taking care not to burn.
Until one sheet is baked, we spread another. We keep the rest of the dough in the steamed bowl. It must remain warm in order to be worked.
After removing the tray from the oven, pass the blade of a knife under the sheet and place the sheet on something straight. It will harden very quickly.

Put the milk, semolina, grated peel of a lemon, sugar and vanilla sugar in a pot. Mix everything until it thickens very hard. Add the lemon juice and let it thicken again on the fire. When the cream has cooled a little, add the butter and mix well.

Assembly: sheet - cream - sheet - jam - sheet - cream - sheet.

Now, that's the theory. Being the first sheets I made, I struggled a bit with them. and I only got three :) So the order of assembly was sheet - jam - cream - sheet - jam - cream - sheet. I used plum jam. Very good and this variant :)

460 gr flour
250 g honey
50 gr sugar
50 gr butter
50 ml milk
1 egg
1 teaspoon baking soda
50 ml milk
150 gr butter
100 gr semolina
50 gr sugar
1 lemon
2 vanilla sugar

In a medium saucepan, combine honey, sugar, butter, whole eggs, milk. Bring to a boil while stirring.
Take away from the fire and immediately add all the flour, stirring rapidly with a wooden spoon until the flour is well incorporated.
Let it cool to be able to work with the hand (should not be cold cold).
Place one part of the dough on the table and stretch it, then place it on the back of the tray.
Prick the surface of the dough with a fork. Cook about 5-6 minutes at 180C. The remaining dough should stay warm.

In a saucepan put milk, semolina, lemon zest, sugar and vanilla sugar. Bring to a boil while stirring.
When the cream has cooled slightly add the butter and lemon juice and mix well.

Assembly: sheet - cream - sheet - jam - sheet - cream - sheet.

Now, that's the theory. I only made three sheets :) So the order of assembly was sheet - jam - cream - sheet - jam - cream - sheet. I used plum jam. Very tasty in this version too :)