Češpov gnocchi

With what we eat stew? With njokci, mush, or polenta. Less often with pasta. Englishmen do not know these carbohydrate attachments, known as goulash (in the broad sense). But they are quite proficient in English and test ga cook and bake at all possible and impossible shapes. Let the pie. Thus, when they formed a popular combination called pot pie .

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

In detail it is a recipe like this:

For goulash razporediš around the stove:

• 400 g beef (or podplečje bočnik)
• 200 g pelatov
• 1 red pepper
• 1 green 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.

Razkosaš meat into bite-sized pieces. Potreseš with flour and spoon in 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.

He took a glass of wine is already operating, so pour another.

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

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

In the next four hours shall be paid to meditation while not forget stir goulash every now and refill the beef broth or water to the kettle dry. Every time you try and dosoliš popopraš or to taste.

¾ hour before end of cooking stew shaken in the peppers, which they previously cleaned the seeds and cut them in square centimeters.

To the 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 as soon kuglo up image in the polyvinyl bag and get in the fridge 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 for the covers. The easiest way is to cup affixed to the bottom of the eight rounds, and cover the remaining dough and re-rolled and cut into strips and surround them with edges.

The container with the test and upload goulash ga prekriješ with a layer of dough. Preluknjaš with a toothpick and spečeš. 20 min at 200 ° C.

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