Paprika-Tokány

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut the meat into longish pieces. Peel and chop the onions. Heat the lard in a pot and fry the onions in it until transparent. Deglaze with some water, stir in paprika and tomato paste.

2. 2

   Bring to the boil. Steam meat strips in it, season with salt. Cut the sauerkraut a little bit smaller, add it and stew everything covered over medium heat for about 10 minutes. Stir occasionally, adding a little water as required.

3. 3

   However, the meat should only braise in a little liquid. Wash the tomatoes, possibly skin them and cut them into slices. Add beans to the meat and braise for another 20 minutes. Add the tomatoes and peas 5 minutes before the end of the cooking time.

4. 4

   For the dumplings, mix flour, salt, eggs and 100 ml water and work the dough until it starts to bubble. Bring salted water to the boil in a large, shallow pot. Press the dough in portions through a cam sieve (button sieve) or pluck the dough from a wooden board with a knife.

5. 5

   The cams are cooked when they float on the surface. Then rinse with cold water, drain and toss in hot fat. Serve with the meat.