Imagine a dish that transports you straight to the cozy kitchens of the Czech Republic, where every bite tells a story of tradition and comfort. Lilos Knedel with Sauerkraut Goulash is not just a meal; it's a culinary adventure that combines the rustic charm of hand-grated potato dumplings with a rich, tangy beef goulash that will make your taste buds dance with delight. This recipe is a perfect blend of simplicity and flavor that promises to turn an ordinary dinner into an extraordinary experience.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Czech
Serves: 6 servings
Ingredients
- 500g potatoes, peeled and grated
- 200g flour
- 1 egg
- Salt to taste
- 1 jar sauerkraut
- 500g beef, cubed
- 1 onion, chopped
- 1 tsp paprika
- 2 cups beef broth
Instructions
- Prepare the potatoes by peeling and grating them finely into a large mixing bowl. Squeeze out excess moisture from the grated potatoes using a clean kitchen towel.
- Mix the grated potatoes with flour, egg, and salt. Knead the mixture until it forms a smooth, consistent dough with no lumps.
- Shape the potato dough into elongated cylindrical dumplings (knedel), approximately 2-3 inches long. Ensure they are compact and well-formed.
- Bring a large pot of salted water to a gentle boil. Carefully drop the potato dumplings into the water and cook for 15-20 minutes until they float to the surface and are fully cooked.
- While dumplings are cooking, prepare the goulash by heating oil in a large skillet. Sauté chopped onions until translucent.
- Add cubed beef to the skillet and brown on all sides. Sprinkle paprika over the meat and stir to coat evenly.
- Pour beef broth into the skillet and add sauerkraut. Simmer the goulash on low heat for 45-50 minutes until the meat is tender and sauce has thickened.
- Remove dumplings from water using a slotted spoon and slice them into rounds.
- Serve the sliced knedel topped with sauerkraut goulash, ensuring each serving has a generous amount of meat and sauce.
Tips
- Potato Perfection: When grating potatoes, squeeze out as much moisture as possible to ensure your knedel have the right texture and don't fall apart during cooking.
- Dough Consistency: Knead the potato dough thoroughly to eliminate lumps and create a smooth, uniform mixture that will hold together when boiled.
- Water Temperature: Maintain a gentle boil when cooking dumplings to prevent them from breaking apart. They're done when they float to the surface.
- Meat Tenderness: For the most tender beef, choose a cut suitable for slow cooking and allow the goulash to simmer slowly, which helps break down the meat fibers.
- Flavor Boost: Don't skip the paprika - it adds depth and authentic Czech flavor to your goulash.
- Make Ahead: This dish tastes even better the next day, so consider making it in advance to let the flavors fully develop.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 90mg
