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Put 500-1000 ml of water and a teaspoon gently in a pot and bring to a boil. Beat the eggs with a pinch of salt, then add the oil and mix. The gray is added gradually until we obtain a suitable hard composition. Put on low heat and with the help of a spoon passed through water take it out of the composition and put it in the soup. Wait a minute to see if it crumbles or stays whole. If the dumpling does not remain whole, leave the composition a little longer and it will harden on its own. After you finish putting the dumplings, put a cup of cold water over them and cover with a lid. Boil the dumplings until soft, then remove them to a plate.
The meat is washed and seasoned and fried in an oil / lard bath until well browned on both sides. Remove the browned meat on a plate and keep warm.
From the pan in which the meat is fried, stop only 2 tablespoons of oil / lard in which you put chopped onion and garlic. With the help of a spoon, mix in the pot, helping the onion to clean the base of the leftover meat.
When the onion is hardened, add the paprika and flour and mix. Extinguish with the soup in which the dumplings were boiled (approx. 350 ml). Add the meat and place the lid on the cauldron. Stir from time to time until the sauce decreases. Season to taste and season with green parsley.
The paprika is served hot with dumplings and optionally a little sour cream.