Best Czech Tomato Sauce With Beef And Vegan Dumplings Recipes

HOVěZí GULáš (CZECH BEEF GOULASH)

Steps:

• Season beef with salt and pepper. Heat oil in a large pot over medium-high heat. Brown the meat in batches for about 3 to 5 minutes per batch. You'll likely need to do about 5 batches if you're using a 10-inch wide pot. Set the seared meat aside as you complete each batch. If you are using a cast iron pan (like an enameled Le Creuset French oven) it will retain heat extra well, and you may want to lower the heat to medium partway through the searing process if the meat is browning too fast.
• Add onions to the empty pot and cook until soft, about 5 to 7 minutes. Next, add flour, tomato paste, paprika, garlic, and dried marjoram. Stir and cook for 1 minute, then add the water, stirring to dissolve the tomato paste and flour, and scraping up any of the fond (the dark brown residue from searing the beef) still left on the bottom of the pan.
• Return the seared beef and any residual juices to the pan. Season with salt and pepper, bring to a boil, then lower the heat and simmer covered for 1 ½ hours, then uncover and continue to simmer for another 30 minutes until the beef is fork tender, and the liquid has thickened. Adjust seasoning if necessary.
• Serve on a flat plate with a slight lip around the edge, topped with sliced onion for garnish, and a few slices of Czech dumplings or bread on the side to soak up the sauce.

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!

TOMATOES AND DUMPLINGS

Steps:

• Combine the tomatoes with juice, butter, sugar and seasonings in a large flat-bottomed kettle.
• Heat the tomatoes over medium heat until boiling gently.
• Combine the dumpling ingredients together and drop dough by teaspoon, in a single layer, on top of tomatoes.
• Reduce the heat to low (the tomatoes on the bottom may scorch if heat is too high).
• Cook, uncovered, for about 5 minutes.
• Cover and cook for about 10 more minutes.
• Remove the lid and serve.
• Garnish with black pepper and extra pats of butter.

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.