Hungarian tokany with cottage cheese dumplings

Description

Hungarian cuisine is rich, hearty meat dishes. Takang is one of them. A rich creamy meat sauce with mushrooms sour perfectly set off by delicate and porous dumplings. Go - buy!

Ingredients

The Apium graveolens Dulce

1 piece
Onion

0.5 piece
Paprika sweet

1 Tbsp
Flour

1 Tbsp
Sour cream

4 Tbsp
Mushrooms

100 g
Fat

50 g
Cheese

200 g
Chicken egg

1 piece
Semolina

4 Tbsp
Carrots

0.5 piece
Beef

200 g
Dill

0.5 coup

Cooking

Chop 200 gr. beef, half the onion and half carrot, one stalk of celery.

In a pan melt the bacon cut into pieces. You can use bacon or just vegetable oil.

Lay the beef on well-heated skorovoda to pieces grabbed from all sides. Beef is better to take young, which is long.

Fried until Golden state meat, added onions, carrots, celery.

After 5 minutes add 1 tablespoon of sweet paprika and flour, stir and pour in half a glass of water.

After 3 minutes add the rinsed salted or pickled mushrooms. I was grown on his land and his own oyster mushrooms pickled (boasted!)

Even after 5 minutes add sour cream, dill and half a glass of water. At this stage I poured from the pot. Simmer 30 minutes on low heat.

At this time, make dumplings. 200 gr. smeshaem cottage cheese with 4 tbsp of semolina, 1 egg, add salt to taste (pinch) would be good to add dill. But the fresh I have not had ice cream and I did not add.

Shaped dumplings the size of a walnut. Drop prepared gnocchi into boiling salted water and cook after the "ascent" of 3-4 minutes.

On a plate spread the gnocchi, top liberally pour the creamy sauce, next spread token.

Break fork easy cheese ball, dip it a porous structure in a delicate sauce with a very rich taste, it permeates through and the gnocchi melts in your mouth. It's too delicious! Marinated mushrooms gave a very interesting taste to the dish. I recommend to cook! Bon appetit to You and your family! The recipe was taken from the "school of Gastronome".

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