Beef roast in garlic with spinach and potato dumplings - recipe
Regional speciality Eastern Bohemia
Cooking time:60 min
Beef, spinach and potato dumplings excel in the main roles in this Czech classic, with garlic in a vital supporting role. They’re all certain to be nominated for a Czech gastronomic Oscar!
Ingredients:
| 800 g beef sirloin 4 cloves garlic 1/2 onion 50 ml oil 100 g butter salt |
spinach: 1 kg frozen spinach 1 large onion 2 tablespoons flour 4 cloves garlic 2–3 eggs oil salt |
For the potato dumplings: 1 kg potatoes 2 eggs tablespoon milk around 400 g whole meal flour 3 tablespoons semolina salt |
Instructions:
Rinse the beef and cut into slices. Soften with a mallet and sprinkle with salt. Heat up some oil in a saucepan and sear the meat on both sides. Remove from the pan and put to one side. In the same oil sweat down some finely chopped onion, then return the meat to the pan, add the chopped garlic and some of the butter. When the butter melts, pour in some water so that the meat is just covered. Put on the lid and cook until soft. Add more butter for a smoother taste.
Spinach
Sweat some onion in hot oil, dust with flour, fry until the mixture takes on a bit of colour then mix in the spinach and season. When the spinach begins to release it juices, add the chopped garlic to the pan and simmer for a short while. Mix in the eggs and serve.
Potato dumplings
Boil the potatoes in their skins the day before, peel and grate roughly into a mixing bowl. Add salt and mix in the eggs beaten with a spoon of milk. Transfer the mixture to a work surface dusted with flour and work in the semolina until the resulting dough no longer sticks to your hands. Gouge gnocchi from the dough and boil in salted water for around 20 minutes.
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