Traditional Domaći Njoki s Gulašom

Sastojci

• Beef chuck1 kg
• Onions3 large
• Garlic4 cloves
• Paprika (sweet)3 tbsp
• Paprika (hot, optional)1 tsp
• Tomato paste2 tbsp
• Beef broth500 ml
• Red wine200 ml
• Bay leaf2
• Marjoram1 tsp
• Potatoes (starchy)1 kg
• All-purpose flour250-300 g
• Egg1
• Saltto taste
• Black pepperto taste
• Vegetable oil3 tbsp

Koraci

1. 1

   Cut beef into 2-3 cm cubes. Season with salt and pepper.

2. 2

   Finely chop onions and garlic.

3. 3

   Heat oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches, then set aside.

4. 4

   Add onions to the pot and sauté until softened and lightly browned, about 10-15 minutes.

5. 5

   Add garlic and cook for 1 minute until fragrant.

6. 6

   Stir in paprika, tomato paste, and marjoram. Cook for 1-2 minutes, stirring constantly.

7. 7

   Return beef to the pot. Pour in red wine and beef broth. Add bay leaves.

8. 8

   Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until beef is very tender.

9. 9

   While goulash simmers, prepare the gnocchi. Boil potatoes until tender, then peel and mash them while hot.

10. 10

    Let mashed potatoes cool slightly. Mix in egg and gradually add flour and salt until a soft, slightly sticky dough forms. Do not overmix.

11. 11

    Knead lightly on a floured surface. Divide dough into portions and roll each into a rope about 1.5 cm thick.

12. 12

    Cut ropes into 2 cm pieces. You can roll them on a gnocchi board or fork for ridges, or leave them plain.

13. 13

    Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface (about 2-3 minutes).

14. 14

    Remove gnocchi with a slotted spoon and drain well.

15. 15

    Remove bay leaves from goulash. Adjust seasoning with salt and pepper.

16. 16

    Serve gnocchi topped with hot goulash. Garnish with fresh parsley if desired.