John Myers
Gypsy Dumplings – with Rice in Meatball and Mashed Potatoes
The perfect gypsy dumplings – with rice in meatball and mashed potatoes recipe with a picture and simple step-by-step instructions.
- 500 g Ground beef
- 100 g Rice
- 1 piece Red pepper
- 1 piece Yellow pepper
- 2 piece Onions
- 1 Can Small tomato paste and ajvar
- 2 tbsp Oil
- Spices: paprika, pepper, salt, according to taste
- I like to take some more caraway seeds, minced meat seasoning
- 0,75 ml Vegetable broth
- 750 g Floury potatoes
- 30 g Butter
- 1 tsp Salt
- Freshly grated nutmeg
- Mix ground beef with rice and spices and season to taste. Form small balls (slightly smaller like table tennis balls)
- Cut the onions and peppers into large strips. Heat the oil in a deep pan or non-stick saucepan. Sear the onions, add the paprika. Add tomato paste ajvar and mix well with onion and paprika. Deglaze with a little vegetable stock, stir, deglaze some more, then add the rest of the stock.
- Put the dough in the sauce and let it simmer until the rice is cooked (approx. 35 min.) If the sauce is too thin for you, you can thicken it a little with sauce powder.
- When the dumplings are in the sauce, I make my puree. Floury potatoes approx. 750 g, peel and dice, simmer in salted water for approx. 25 minutes. Pour off the water, add a piece of butter and a little milk, mash with a pounder until it has the desired consistency, always add a little milk. Season with a little salt and nutmeg.
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