Češpov gnocchi

What we eat stew? By njokci, mush or polenta. More rarely, with pasta. Englishmen do not know these carbohydrate attachments, known as goulash (in the broad sense). But they are proficient in English as test and cook and bake it in all possible and impossible shapes. Let the pie. Thus, he created a popular combination of them by name the way the pie .

The recipe is roughly as follows: skuhaš goulash, zamesiš fragile dough pie with him obložiš pots, nadevaš with goulash and prekriješ assay. Pečeš 20 min at 200 ° C.

The details of the recipe is as follows:

For goulash razporediš around the stove:

• 400 g beef (or bočnik podplečje)
• 200 g pelatov
• 1 red pepper
• 1 green bell pepper
• 2 carrots
• one onion
• 2 cloves of garlic
• two laurel leaves
• twig of rosemary
• poprovik tablespoons bean
• dried thyme
• bottle of dry red with abundant acids (softens the meat)

You open the bottle and glass naliješ. Goulash is cooking, so it is not risking omahnitev middle part.

Meat razkosaš bite-sized pieces. Potreseš with flour and spoon the hot oil popečeš Express. If large quantities lotevaš prefer roasted in several parts, as all at once, unless of course you have a correspondingly larger pan and enough fire.

In the meantime, have a glass of wine in the business, so you natočiš else.

In bowl, where roasted meat, shaken naseckano onion, garlic, carrots and herbs. Use the left you holding a glass, right vijugaš Mon kastroli.

When onions fade, shaken notes zaliješ with meat and wine. What one or two decimal places. Naseckane add tomatoes. When you boil Turn down the flame to a minimum. Solis and popraš.

Over the next four hours will be given to meditation, while do not forget to stir every once in a goulash and refill water or beef broth to the stew does not dry out. Every time you try and popopraš dosoliš or to taste.

¾ hour before end of cooking the stew shaken the peppers that you clean them before they seed and cut into square centimeters.

For fragile dough you need:

• 300 g hard flour
• 150 g of butter
• salt

Ingredients with your hands in the dough hour mesas. Carefully add a few tablespoons of water. Only so that the dough holds together. Mesiš not too much, but I guess oblikuješ in kuglo and get yourself in a polyvinyl bag in the refrigerator for at least ½ hour.

½ hour passes.

Well done dough to a thickness of ½ inch. The test artfully fill four 325 ml fireproof container. Prišparaš dough covers. The easiest way is to cup stamped eight laps to the bottom and cover the remaining dough and re-rolled and cut into strips and edges surround them.

The test containers, with goulash and upload it with a layer of dough prekriješ. Preluknjaš with a toothpick and spečeš. 20 min at 200 ° C.

Postrežeš in bowls with wine that you used in the preparation of goulash.