Thee Paprikash

Name: Thee Paprikash
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 serving(s)
Ingredients: 3 lbs beef shank, cut into 3-4 cm cubs; 3 red bell peppers, grilled, peeled and seedless; 1/3 cup olive oil; 1 big onion, chopped; 3 bay leaves; 1 tablespoon caraway seed; 2 tablespoons paprika; 1 1/2 cups boiling water; 1 teaspoon salt; 1/8 teaspoon fresh ground black pepper; 2 lbs potatoes; 2 eggs; 2 cups flour; 1/2 teaspoon salt; 1/8 teaspoon fresh ground pepper

Submitted by Scoopy

"Chef Aharoni is a very known Chef in Israel, and most of his recipes are simply great and easy to follow. This Paprikash dish is just for a very cold winter. The aroma and its color is very inviting, and if you go step by step to the directions, you will find out that it is very easy to prepare. Enjoy. From My Mother With Love & More. Scoopy."

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Ready In:: 2hrs 20mins
Ingredients:: 15
Serves:: 8

ingredients

3 lbs beef shank, cut into 3-4 cm cubs
3 red bell peppers, grilled, peeled and seedless
¹⁄₃ cup olive oil
1 big onion, chopped
3 bay leaves
1 tablespoon caraway seed
2 tablespoons paprika
1 ¹⁄₂ cups boiling water
1 teaspoon salt
¹⁄₈ teaspoon fresh ground black pepper
Potato dumpling
2 lbs potatoes
2 eggs
2 cups flour
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon fresh ground pepper

directions

In your FP make a smooth puree of the grilled red bell pepper .
Salt and pepper the meat cubs, and in a wide heavy pan fry nicely in hot oil the meat cubs.
Take out the meat from the pan.
In the same pan add the chopped onions and bay leafs.
Fry gently for 3 minutes.
Bring back to the pan the meat and continue to fry for another minute.
Add the caraway and paprika, mix well and continue to mix for another 2 minutes.
Add the mash grilled red bell pepper, mix well then add the boiling water; bring again to a boil, taste if some more salt is needed.
Cover well the pan and on a very low heat simmer for about 2 hours.
Meanwhile, prepare the Noodli.
Bake on high heat for an hour the potatoes, or do it my way, in the micro for about 12 minutes,
Cool slightly peel and mash it (not in the FP) well to a smooth puree.
Add the eggs, mix well, then the flour, salt and pepper, mix well to a smooth pastry.
Pinch a piece of the dough, roll it into a sausage shape and cut a diagonal 2 cm pieces and put the pieces (dumplings)on a floured tray.
In a big dip pan boil water with some salt, and boil gently the dumplings till it raise up on top of the water.
Scoop the ready dumpling into a oily tray on a big plate.
Note. the dumplings you can make a head, put it aside for the finishing stage.
After the 2 hours, when the meat is well cooked, just before serving, gently add the ready dumpling into the paprikash, gently mix it. Cover and continue to simmer for another 3 - 5 minutes.
Serve, enjoy and lick your fingers.

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RECIPE SUBMITTED BY

Scoopy

I love to cook especialy baking. I write short stories and in the last 10 years I collected all my mother's recipes and more and I intended to leave it for my children and grandchildren including all my short stories.

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