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Stew with herb dumplings

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Ingredients for 4 servings:

  • 1 tbsp oil
  • 450 g leek, sliced
  • 1 bell pepper(s), red, diced
  • 2 carrots, diced
  • 3 cloves garlic, crushed
  • 300 ml vegetable stock
  • 1 can/n tomato(s), peeled (approx. 400g)
  • 1 tsp sweet paprika powder
  • 1 can/n beans, mixed
  • 1 tsp vinegar
  • 125 g flour
  • ½ tsp baking powder
  • 2 tsp mixed herbs (to taste)
  • 4 tbsp water
  • 50 g margarine
  • salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Heat the oil. Sauté the leeks, bell peppers, carrots, and garlic, then deglaze with the vegetable stock. Add the peeled tomatoes and paprika and simmer the stew for 15 to 20 minutes on low heat. Then add the beans and vinegar and season with salt and pepper. To make the dumplings, mix the flour, baking powder, herbs, margarine, and water well, then season with salt and pepper. Then form about 12 small dumplings. Place the dumplings on top of the stew, cover, and simmer over low heat for 20 to 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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