Bulgarian Beef Stew With Dumplings


3 tablespoons all purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 pounds boneless beef chuck steak, cut into 1-inch cubes
1 medium plastic bag
4 tablespoons vegetable oil
2 cups chopped onions
3 medium garlic cloves, minced
3 bay leaves
1/4 tablespoon grated lemon peel
1/4 teaspoon dried summer savory
2 cups beef stock or canned broth
1/4 cup dry red wine
2 tablespoons fresh parsley, chopped
1 tablespoon butter, room temperature
1 tablespoon sweet Hungarian paprika
Parsley Dumplings


  • In a plastic bag mix flour, ground black pepper, salt and cayenne pepper. Put the meat in the bag and shake the bag until meat is fully coated. Remove the meat from the bag and reserve the excess dry mixture. Set aside.
  • Heat 2 tablespoons vegetable oil in heavy medium pot over medium heat. Add onions and sauté until onions are golden, about 12 to 15 minutes. Transfer onions to a small bowl and reserve.
  • Heat the remaining 2 tablespoons of oil in the heavy large pot. Add dredged meat and sauté, turning frequently, until nicely browned (about 4 minutes). 
  • Add stock, reserved onions, garlic, lemon peel, savory and bay leaves. Bring to boil. Reduce heat, cover and simmer until meat is almost tender, about 1 hour, stirring occasionally. 
  • Prepare parsley dumplings mixture and set aside. Bring large pot of  salted water to boil. 
  • Mix butter, paprika and remaining flour mixture in small bowl until smooth paste forms. Add to pot whisking constantly until liquid thickens. Cover, add wine and simmer, stirring frequently, about 30 minutes.
  • Cook dumplings in large pot of boiling salted water until tender but still firm to bite. Drain and transfer to a large bowl and cover.
  • Season stew to taste. Remove bay leaves. Skim off fat. Spoon over prepared noodles, sprinkle with parsley, cover and remove from heat.
  • Set aside for about 10 minutes. Serve hot.
Makes 4 to 6 servings.

Real Cooking

Did You Know?
The quantity of food required to maintain the body in a vigorous condition depends upon the following conditions:
(1) Climate and season,
(2) clothing,
(3) occupation,
(4) age and sex

In civilized countries more food is eaten, as a rule, than is necessary to maintain health and strength. Climate and seasons influence the quantity of food eaten.

A cold, bracing atmosphere stimulates the appetite, tempts one to exercise, while a hot climate has the contrary effect; hence the need for more or less food.

Abundant clothing in cold weather conserves the body heat; less food is therefore required to maintain life.

Exercise and muscular work cause greater oxidation in the tissues and greater waste of the muscles; this must be replaced by proper food. Outdoor work requires more food than indoor, and physical labor more than mental.

It has been estimated "that a child of ten years requires half as much food as a grown woman, and one of fourteen an equal amount. The rapidly growing active boy often eats as much as a man, and the middle-aged man requires more than the aged. A man of seventy years may preserve health on a quantity which would soon starve his grandson."