Beef and Dry Mushroom Stew with Semolina Dumplings

Instead of potatoes, pasta and rice, I decided to pair this stew with semolina dumplings for a change. These dumplings are very popular in the Balkan and Central Europe counties and are usually served in Sunday’s chicken or beef soup.

Semolina is an ingredient widely found around Europe and in India. It’s a coarse flour made from durum wheat, a hard type of wheat. It is high in protein and fiber — both of which slow digestion and increase feelings of fullness between meals.

Beef and Dry Mushroom Stew with Semolina Dumplings is just perfect for the winter weather, so you can warm up with a nice bowl of this stew in the winter months that are still in front of us.

And while I’m already thinking about summer, unfortunately the weather is not. So let’s conquer it together until we see the first rays of real sunshine!

On olive oil saute garlic for a few seconds, then add in diced beef chuck seasoned with salt and pepper and brown for a few minutes.

Then cover with water and cook for 30 minutes.

Mix semolina, flour, an egg and olive oil, season with salt and pepper and let rest so the mixture thickens.

Add dried mushrooms, tomato paste and parsley, and season the dish with salt and pepper.

With two teaspoons heated in the broth for a few seconds shape the semolina dumplings and push into the broth.

Cook for another few minutes until the dumplings are cooked.

Print

With ImageWithout Image

Beef and Mushroom Stew with Semolina Dumplings

Yield: 2

Ingredients

• Beef chuck - 400 g
• Dried mushrooms - 200 g
• Semolina - 8 tablespoons
• Flour - 1 tablespoon
• Olive oil - 4 + 1/2 tablespoons
• Egg - 1
• Garlic - 2 cloves
• Parsley - 1 tablespoon
• Tomato paste - 1 teaspoon
• Water - 1 l

Instructions

1. On 1/2 a tablespoon of olive oil saute garlic for a few seconds, then add in diced beef chuck seasoned with salt and pepper and brown for a few minutes.
2. Then cover with water and cook for 30 minutes.
3. Mix semolina, flour, one egg and 4 tablespoons of olive oil, season with salt and pepper and let rest for 10 minutes so the mixture thickens.
4. Add dried mushrooms, tomato paste and parsley, and season the dish with salt and pepper.
5. With two teaspoons heated in the broth for a few seconds shape the semolina dumplings and push into the broth, then simmer for another 3-4 minutes until the dumplings are cooked.