1 large onion
$15.00 worth of stewing beef
2 tsp. sugar(cuts fat & connecting tissue)
2 stalks celery
1red pepper and 1 green pepper(chopped)
1/2 bag of baby carrots(small bag)
1 Large tomato
3 bay leaves
1 tbsp. salt plus 1 tsp.salt
1 tbsp. red paprika
3 cloves garlic (finely chopped)
1 bottle of beer(any kind)
May use 6 oz. white wine
In a medium sized bowl;
2 1/2 cups flour
1 tsp. salt from above
1/2 ladle of stock from stew
top up with enough water to make a sticky paste
1/4 cup oil plus 1 tbsp. salt for boiling water.
In a large crock pot or medium stock pot add 1 tbsp. of tenderflake lard. Then add the frozen stew. Thaw slowly on medium heat as we want to retain the liquid so that we do not have to add water later.After all the beef is pretty much browned sprinkle with sugar and brown for another 5 minutes. Then add your large onion chopped fine. Also celery and Red and green peppers.
Next add your garlic,tomato,spices,including bay leaves. Do not add the salt till 15 minutes before its ready otherwise it will toughen your meat.Add the wine or beer which ever you prefer. The wine will tenderize the meat, but with the sausage ,it won't change the flavor by much. If you use the beer it makes the stewing beef have a more beefy taste.
After 1 1/2 hours,add your carrots and chop the sausage into about 3 inch chunks and add those as well.Let it simmer for another 1 hour and 15 minutes then add the salt. Stir and leave for another 15 minutes before serving.
While the stew is simmering 2 1/2 hours, prepare the dumplings and place by teaspoonsful into a pot with boiling water and 1 tbsp. salt & 1/4 cup oil.When they float to the top they are ready. Take the dumplings strain through a sieve or small hole colander . Run under cold water for a couple of minutes to prevent sticking. Place in serving bowl. Some prefer stew on side rather than top. Serve with Hungarian creamy Cucumber Salad and a glass of white wine or some guys prefer cold beer.