Thee Paprikash

Directions

1. 1
   In your FP make a smooth puree of the grilled red bell pepper .
2. 2
   Salt and pepper the meat cubs, and in a wide heavy pan fry nicely in hot oil the meat cubs.
3. 3
   Take out the meat from the pan.
4. 4
   In the same pan add the chopped onions and bay leafs.
5. 5
   Fry gently for 3 minutes.
6. 6
   Bring back to the pan the meat and continue to fry for another minute.
7. 7
   Add the caraway and paprika, mix well and continue to mix for another 2 minutes.
8. 8
   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.
9. 9
   Cover well the pan and on a very low heat simmer for about 2 hours.
10. 10
    Meanwhile, prepare the Noodli.
11. 11
    Bake on high heat for an hour the potatoes, or do it my way, in the micro for about 12 minutes,
12. 12
    Cool slightly peel and mash it (not in the FP) well to a smooth puree.
13. 13
    Add the eggs, mix well, then the flour, salt and pepper, mix well to a smooth pastry.
14. 14
    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.
15. 15
    In a big dip pan boil water with some salt, and boil gently the dumplings till it raise up on top of the water.
16. 16
    Scoop the ready dumpling into a oily tray on a big plate.
17. 17
    Note.
18. 18
    the dumplings you can make a head, put it aside for the finishing stage.
19. 19
    After the 2 hours, when the meat is well cooked, just before serving, gently add the ready dumpling into the paprikash, gently mix it.
20. 20
    Cover and continue to simmer for another 3 - 5 minutes.
21. 21
    Serve, enjoy and lick your fingers.