Beef stew with cheese dumplings
122 - 4 порции
A rich hot dish I cooked in the slow cooker. Stews require a long cooking time, but the result is an incredibly tasty dish! Tender meat, fragrant mushrooms, sweet vegetables, cheese-dumplings - and all this in a thick, rich sauce.
Ingredients for Beef stew with cheese dumplings
- Beef - 300 g
- Onion - 1 piece
- Vegetable oil - 2 tbsp
- Flour - 1 tsp.
- Water - 500 ml
- Soy sauce - 3 tbsp.
- Tomato paste - 1 tbsp
- Carrots - 2 PCs
- Rutabaga - 1 piece
- Mushrooms - 100 g
- Bay leaf - 1 piece
- Mustard - 1 tsp.
- Sugar - 1 tsp.
- Allspice - 0.5 tsp.
- Cheese - 3 tbsp.
- Salt - 1/4 tsp
- Parsley - 2 vetos.
- Garlic - 1 tooth.
- Cream - 2 tbsp
- Chicken egg - 1 piece
- Flour - 100 g
Step by step instruction of cooking Beef stew with cheese dumplings
Meat cut into cubes.
In slow cooker pour oil, enable "Roasting" for 20 minutes.
Fry the meat until Golden brown, stirring occasionally.
After 15 minutes, add the onion cut into half rings, fry 4 minutes.
Sprinkle meat with onions with flour, stir well and cook another minute.
In a separate container mix the tomato paste, soy sauce, sugar, pepper seeds, mustard and water, add to meat.
In a slow cooker to enable "Quenching" 120 minutes.
Add the coarsely chopped wild mushrooms (I have boletuses and boletus), turnips and carrots.
During the process of cooking the stew several times to mix.
Shortly before the end of cooking to make dumplings.
Mix the egg, cream, grated cheese, chopped garlic and parsley, a little salt, flour. Stir until the consistency of soft dough.
Roll into small balls.
20 minutes until cooked in the stew put dumplings and Bay leaf.
Cook with the lid closed multivarki.
The dish is served hot, sprinkled with fresh herbs.