Boiled beef dumpling, tomato sauce, unleavened bread dumpling

Cooked beef sliced and served topped with tomato sauce, along with rounds of homemade dumplings made from unleavened dough.

Ingredients:

500 g of beef kielbasa 1.5 lwater 1-2 pcs bean leaves several allspice balls several whole peppercorns salt For the tomato sauce: 400 ml beef broth 1 small jar of Heinz ketchup 1 can large tomato puree 4 tablespoons of sugar (or more or less to taste) 3 tablespoons grated gingerbread 3 tablespoons smooth flour 2 tablespoons fat

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3 pcs cloves 1 pcs whole cinnamon sticks about 2 cm long 1 pc onions salt For dumplings: 500 g coarse flour 1/4 l milk 3 pcs rolls (day old)

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2 pcs eggs a pinch of salt

Procedure:

1. Pour water over the cleaned and washed meat, add peppercorns, allspice and bay leaf, season with salt and cook until the meat is tender (top up with water as needed to make about 0.5 stock)
2. Fry the onion in hot lard, add the plain flour and stir to make a light roux
3. Add the cloves and cinnamon, the puree and stir-fry, then the stock, ketchup, salt, sugar, gingerbread and cook over a low heat for 20 minutes
4. Add water as needed and adjust flavours (salt, sugar), then strain through a fine sieve
5. Serve with cooked beef and bread dumplings.

Preparation of unleavened dumplings:
1. Pour flour into a bowl, add salt and mixed milk and water, add eggs, stir until the dough starts to bubble
2. Cut the mushrooms into cubes, stir them into the dough, let the dough rest under a towel for about 30 minutes 3. Boil in lightly salted, bubbling water for about 15 minutes, after cooking for a while, lift them off the bottom with a fork so they don’t stick, turn them over after 7 to 8 minutes so they cook through evenly.

Recommendation:

When cooking dumplings, you can fry the cubes of rolls in butter or lard, so the dumplings get another flavor dimension.

tomato sauce