Dice onion and sauté with oil in a pressure cooker without the lid on, till golden brown.
Cut meat into small cubes and add to the onion. Cover the pot with a lid but don’t lock it yet.
The meat will release water, uncover the lid, and add salt, garlic, bouillon, paprika, and marjoram. Cover with a lid and cook till all the liquid is gone.
Add 1 cup of water and again cook till the water is gone again and the meet starts to stick to the bottom of the pot.
Add four more cups of water tightly close the lid and bring to boil, turn down the temperature to medium low, and cook for 20 minutes.
Check if the meat is tender.Place the pot in the sink and pour cold water over the top to unlock the lid.
Thicken the sauce with one cup of water and ¼ cup of flour (mix well together. Pour this mixture into the sauce and cook for five more minutes.
Chop half an onion and stir it in the sauce.
Guláš can be served with pasta, rice, or dumplings.
Peel and dice potatoes, and cook them in 3 cups of water with 1 tsp of salt for 25 minutes.
Drain all the water; mash the potatoes till free of lumps, and let cool.
Place the potatoes on a flat surface; add egg, farina hot cereals, flour, and salt. By hand kneed into smooth dough.
Out of the dough form little balls about the size of a quarter.
In a small bowl, beat 2 eggs with 2 Tbs of milk and ½ tsp of salt.
Take four potato balls at a time, coat them in the egg mixture and spoon them out with a large serving spoon with holes, so the excess egg can drip back into the bowl.
Prepare another bowl with breadcrumbs. Coat the the balls in the bread crumbs. Place breaded balls on a plate.
Preheat oil (1/2 inch high) in the frying pan. Drop a pinch of breadcrumbs in the oil to test the temperature. If the breadcrumbs start bubbling the oil is ready place as many balls in the pan as you can fit, and turn the temperature down to medium. The balls should be nice golden brown.
Turn all the balls over so they cook evenly from both sides.
Remove the balls from pan and place them in a bowl lined with paper towel. Sprinkle with salt and serve as a side dish to any meat.
In a small bowl, mix warm milk with a pinch of sugar and yeast. Set aside.
In a shallow bowl or on a counter top make a pile of flour, with a hole in the middle.
Add eggs, yeast mixture, sugar, and shortening. Mix all ingredients by hand and form smooth ball.
Cut it in half. Roll each piece into flat thin rectangle. To prevent the dough from sticking and ripping, roll the dough on a piece of plastic.
Peel and core the apples, and shred them on a cheese grader (big holes).
First sprinkle some breadcrumbs (original) or Graham cracker crumbs, all over the dough, which will prevent the juices from the apples from soaking the dough through.
Now spread the apples all over the dough(if apples are too juicy squeeze extra juice out before applying to the dough), leaving about 2 inches at the top empty.
Sprinkle on top of the apples the following:
1/4 cup sugar
1/2 cup brown sugar
2 tbsp cinnamon
1/2 cup raisins
Optional: nuts or coconut
Now start rolling the dough up (like a cinnamon roll). To seal the roll, pull the top edge to the middle, facing top. Brush some water under the edge and press the two layers together. Now pinch the side corners together, sealing all the apples in.
Place on a baking sheet lined with parchment paper brush the top with egg wash and repeat the process with the other piece of dough.
Place both shapes on one baking sheet and bake at 350 °F for 40 minutes. Dust with powder sugar before serving.
Add chopped mushrooms, stir and add 1/4 cup of water and 1 tsp of salt. Cover with lid, turn temperature down to medium low, and let cook for 5 minutes.
Uncover the lid ,set aside, add cream, milk, and crumbled bouillon. Stir and bring to boil.
In a 1/2 cup of milk mix 3 tablespoons of flour till no longer lumpy. Pour the mixture into the sauce and constantly keep stirring for 3 more minutes on medium temperature.
Add 1/2 tsp of salt to finish the taste.
Serve with Bread Dumplings and a Roast Beef. As a finishing touch serve with jellied
Cranberry Sauce on a side.
On 3 Tbs of oil, sate chopped onion till it turns gold.
Cut the sausage into small pieces and add to the onion. Fry for 5 minutes.
Peel the potatoes, and cut them also into small pieces. Add to the pot with caraway seeds, paprika, pepper, garlic, bouillon, salt, marjoram, and 1 cup of water.
Cover the pot with lid, and simmer for 2 minutes.
Add the rest of the water and slowly cook till the potatoes are soft, for about 20 minutes.
In a small cup, mix ½ cup of water with 2 Tbs of flour. While stirring pour the mixture in the soup. Cook for 2 more minutes.
In a medium pot heat oil, and sate onion until you reach gold color.
Cut the meat into smaller, thin pieces. Add the meat to the onion and stir. Let all the pieces turn brown and then add salt, bouillon, pepper, and ½ cup of water. Stir together.
The step you are about to do is very important; it will effect the color and flavor of the final gravy. Turn the heat to high and let all the water evaporate. Let the meat stick to the bottom of the pan. Watch it closely and don’t let it burn. You will know it is ready when you stir the meat aside and the meat will move, but will leave brown coating on the bottom, and won’t be easily scraped.
Now it is time to add another ½ cup of water. Repeat this technique 2 more times. After the third time, add again the ½ cup of water.
Prepare the mushrooms. Use only the heads. With a damp paper towel wipe the tops of the mushroom heads. Slice the mushroom into thin slices. Add the mushrooms to the meat along with 1 cup of water, and let simmer covered for 5 minutes.
Add another 1 tsp of salt and 2 cups of water. Bring to boil, cover with lid, and turn down the temperature to medium low.
Simmer for 20 to 30 minutes or till the meat is tender. According to how much water is left you may have to add another cup of water before thickening the gravy.
In ½ cup of water mix 2 Tbs of flour, and add to the meat. Stir and cook for 2 more minutes.
In 3/4 cups of luke warm milk, dessolve 1 teaspoon of sugar, add yeast and 1 Tbs of flour. Mix well with your fingers and feel for any lumps of flour.
Let rest till foam forms on top.
In a dough mixer mix flour and salt. Stir melted butter into the other half of milk and pour into the mixer along with the yeast mixture. Mix well. The dough will be very stiff.
Remove and kneed by hand on a flat surface. Place it in greased large bowl, cover, and let rest for 1 hr. in a warm place. (You can preheat the oven to lowest temperature, turn it off, and let it rise there. Make sure it’s warm not hot.
When the dough is twice the size, remove it from bowl and kneed it again on flat surface. You may use more flour if too sticky.
Roll the dough out into a 4mm thick square. With knife cut two lines horizontally and two vertically like a tic tack toe. You will end up with 9 small squares .Cut each square into two triangles, and you will end up with 18 triangles.
Take one piece, place in front of you like a tent, fold the two sharp edges slightly in, and start rolling from bottom up toward the top edge. Press firmly when rolling the dough.
When finished, roll the whole rolled up shape together to seal all lose parts.
Repeat with the rest of the triangles. Place the rolls on a greased baking sheet, and space them at least 1 in. from each other.
In a small bowl mix one egg white and 2 Tbs of water. Brush the egg wash on each roll and sprinkle with sea salt.
Place back in a warm oven and let rise again. Preheat the oven to 375° F. Bake for 15 minutes.
Take the rolls out and brush each again with egg wash. Bake for 15 more minutes.
Peal potatoes, cut into small cubes, cover with water and boil for 15 minutes or till potatoes are easily split with a fork. Drain all the water, mash and let cool.
Empty one container of cottage cheese into a strainer, place in a sink and gently rinse with water. Let all the liquid drain. Place in a shallow bowl and also mash .
Prepare strawberries (wash and dry with paper towel, cut the stem and leafs off)set aside.
Place 2-3 inches of water in a wide cooking pot, add 1 tsp of salt and bring to boil.
Add potatoes to the mashed cheese. Stir together.
Add cream of wheat, flour and 1 egg. With hands mix all ingredients into a dough. Work fast, don’t let the dough sit long.
Cut the ball of dough in half, roll into two same coils ( the thickness of a golf ball).
Cut the coils into 8 pieces each. Roll each piece in to a ball. Flatten each ball, place one strawberry in the middle and wrap the dough around the strawberry and seal tight. Roll between your palms to create a smooth ball. Use flour if dough too sticky.
place all dumplings at once into boiling water. Stir with wooden spoon, cover partially with lid and boil 8 minutes. Turn the heat to medium after returning back to full boil.
Remove dumplings one by one from the water into a strainer siting on a paper towel. poke each dumpling once with a fork. serve warm.
To serve, place 2-3 dumplings in the middle of a plate, place a spoon full of yogurt (fruit or vanilla) on each dumpling, add 4 large spoons full of powder sugar on top and a mount of cool whip.
This is very delicious light dough, no need to worry about dumpling opening while cooking . Fast, easy and tasty. Use any fruit you like.
Recipe Notes
This is very delicious light dough, no need to worry about dumpling opening while cooking. Fast, easy and tasty. Use any fruit you like.
