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Beef Stew with Sheep Cheese Dumplings and Cucumber Salad served

Beef Stew with Sheep Cheese Dumplings and Cucumber Salad

Beef Stew with Sheep Cheese Dumplings and Cucumber Salad is a traditional Hungarian dish that impresses with its rich and full flavors. The juiciness of the stew, the creamy sheep cheese coating on the dumplings, and the freshness of the cucumber salad create a perfect balance. As the aroma of onions and sweet paprika fills the kitchen, it immediately evokes the atmosphere of traditional Hungarian countryside lunches. The slowly cooked stew perfectly coats the sheep cheese dumplings, which complete the meal with their silky and creamy texture. This dish is not only suitable as an everyday meal but also holds its own on festive occasions. The cucumber salad adds freshness to the dish's rich flavors, thus balancing the juiciness of the stew and the creaminess of the dumplings.

Prep Time 30 min
Preparation 2 hr
Total 2 hr 30 min
1100 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 800 g Beef (shank or blade)
⭕ 2 Onions
⭕ 3 cloves Garlic
⭕ 2 tbsp Hungarian Sweet Paprika
⭕ 2 tsp Salt
⭕ 1 tsp Black Pepper
⭕ 3 tbsp Sunflower Oil
⭕ 500 ml Water
⭕ 300 g All-purpose Flour
⭕ 2 Eggs
⭕ 200 g Sheep Cheese (Bryndza)
⭕ 150 ml Sour Cream
⭕ 2 Fermented Pickles
⭕ 2 tbsp Vinegar
⭕ 1 tsp Sugar
⭕ 1 bunch Fresh Dill

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    Preparation Steps

    1

    Cut the beef into medium-sized cubes. Finely chop the onions and garlic.

    2

    Heat the sunflower oil in a large pot or Dutch oven over medium heat. Sauté the onions until translucent. Add the garlic and cook for another minute, then stir in the Hungarian sweet paprika.

    3

    Add the beef to the pot and brown on all sides. Season with salt and pepper. Pour in enough water to cover the meat. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5-2 hours, or until the beef is very tender.

    4

    While the stew is cooking, prepare the dumplings: In a bowl, combine the flour, eggs, and a pinch of salt. Gradually add enough water to form a soft, but not runny, dough.

    5

    Bring a large pot of salted water to a boil. Using a dumpling scraper (or a spoon), drop the dough into the boiling water. Once the dumplings float to the surface, cook for another minute, then drain and rinse with cold water.

    6

    In a bowl, mix the sheep cheese with the sour cream until smooth. Gently fold in the cooked dumplings to coat them evenly.

    7

    To make the cucumber salad, thinly slice the fermented pickles. In a bowl, combine the sliced pickles with the vinegar, sugar, and finely chopped fresh dill. Refrigerate until serving.

    8

    Serve the beef stew with the sheep cheese dumplings, and a side of refreshing cucumber salad.