CZECH TOMATO SAUCE WITH BEEF AND VEGAN DUMPLINGS
photo by Naomi Markov
- Ready In:
- 2hrs 15mins
- 7 g dry yeast
- 675 g all-purpose flour
- 220 ml water
- 4 pieces of bread rolls
- 40 -70 ml almond milk or 40 -70 ml soy milk for soaking of bread rolls
- 1 pinch salt
- 500 g , organic beef chunks (let them be, or make them even smaller, it is upto you (OR IN VEGAN VERSION – LEAVE IT OUT!)
- 2 big onions (finely sliced)
- 230 ml tomato paste
- 1000 ml tomato puree
- 1 teaspoon of salt and generous pinch pepper
- 1 vegetable stock cube (OR 2 FOR VEGAN VERSION)
- 17 small balls allspice
- 5 bay leaves
- 1⁄2 cinnamon stick (I think that half of a cinnamon stick will be enough, but you shall see)
- 300 ml water
- 80 g sugar
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!
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