Roast beef with potato dumplings
8 servings
300 minutes
Beef stew with potato dumplings is a true anthem of Belarusian cuisine, combining tender meat, rich spice aromas, and the unusual texture of potato dumplings. Marinating the beef for several days makes it incredibly tender, while spices, vinegar, and vegetables add depth and flavor. The potato dumplings are delicate and airy with a hint of herbs and breadcrumbs, creating a perfect complement to the rich meat gravy thickened with ginger cookies. The dish warms the soul and is ideal for cozy family dinners. It evokes traditions and home gatherings where taste and warmth unite generations.
1
Season the beef with salt and pepper and place it in a bowl. Add vinegar, cloves, peppercorns, 2 sliced onions, bay leaves, coarsely chopped carrots and celery. Pour in 7 cups of water, cover and refrigerate for 4 days.
- Beef tenderloin: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Red wine vinegar: 1 glass
- Cloves: 4 pieces
- Black peppercorns: 4 pieces
- Onion: 3 heads
- Bay leaf: 2 pieces
- Carrot: 1 piece
- Celery stalk: 1 stem
2
Remove the beef from the bowl, do not pour out the vegetables and marinade. Pat the beef dry with paper towels. In a pot over high heat, heat olive oil and 2 tablespoons of butter. Brown the beef on all sides, pour in the marinade, and add the vegetables. Simmer on medium heat, covered, for about 3 hours.
- Extra virgin olive oil: 2 tablespoons
- Butter: 7 tablespoons
- Beef tenderloin: 1 kg
- Onion: 3 heads
- Carrot: 1 piece
- Celery stalk: 1 stem
3
In another pot, heat the remaining butter over medium heat. Add 1/4 cup of flour and sugar, whisking constantly. Cook until golden brown and pour the mixture into the pot with the beef. Cook the meat for about another hour.
- Butter: 7 tablespoons
- Wheat flour: 1 glass
- Sugar: 1 tablespoon
4
We prepare dumplings. Boil salted water in a large pot. Pour 1/2 cup of flour into a shallow dish. Finely chop 1 onion. In another bowl, mix the chopped onion, breadcrumbs, parsley, salt, and pepper. Peel the potatoes and grate them, draining off excess liquid.
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 1 glass
- Onion: 3 heads
- Breadcrumbs: 1 glass
- Chopped parsley: 1 tablespoon
- Potato: 1 kg
5
Add potatoes to a bowl with breadcrumbs, add 2 lightly beaten eggs and 1/2 cup of flour. Mix thoroughly. Roll the mixture into 10 balls, coat them in flour, shaking off the excess. Immerse the balls in boiling water and cook for about 20 minutes. Use a slotted spoon to remove the cooked dumplings and place them on a plate. Cover with plastic wrap and keep warm.
- Potato: 1 kg
- Chicken egg: 2 pieces
- Wheat flour: 1 glass
6
Crush the gingerbread. Remove the beef from the pot, add the gingerbread to the sauce, and cook over medium heat for 15 minutes until thickened. Slice the cooked beef thinly. Place the pieces of beef and dumplings on a plate and drizzle with the sauce. Enjoy your meal!
- Gingerbread cookies: 5 piece
