Transylvanian Beef Paprikash with Dumplings | Tender and Flavorful
(0)
110 min
Under an hour
Sezamo
Un preparat ardelenesc autentic de toamnă și iarnă: cuburi fragede de carne de vită gătite la foc domol într-un sos bogat de ceapă, boia dulce aromată și smântână fină, servite cu găluște pufoase de făină și pătrunjel proaspăt.
Ingredients
Preparation method
Preparing the meat and paprikash sauce
Cut the beef into 3-4 cm cubes. In a deep saucepan or cast-iron pot, heat the sunflower oil and brown the meat over high heat on all sides, in batches if necessary, until it gets a nice golden-brown color. Remove the browned meat onto a warm plate.
In the remaining fat in the pot, add the finely chopped onion and a pinch of salt. Sauté the onion over medium heat until soft and translucent. Add the diced kapia pepper and crushed garlic, letting them sauté together for another 2-3 minutes.
Remove the pot from the heat for 30 seconds (to prevent the paprika from turning bitter) and sprinkle in the sweet paprika, stirring quickly. Add the tomato paste, bay leaves, and return the beef along with its resting juices to the pot. Pour in warm water just enough to cover the meat. Season with salt and ground black pepper. Cover with a lid and let simmer over low heat for 80-90 minutes, until the beef becomes exceptionally tender.
Chef's tip
For the best flavor, choose marbled beef (aged chuck or round). Slow cooking over low heat ensures a melt-in-your-mouth tender texture.
Never add paprika to hot oil over direct heat, as it can burn instantly and turn bitter. Always take the pot off the heat when sprinkling in the paprika.
For an extra touch of Transylvanian flavor, you can also add a teaspoon of very finely chopped fresh parsley to the dumpling batter.
15 min
Under an hour
