Erdutski Kotlic s Noklicama
I've left the name on this one in Croatian as I like it, so I didn't want to change it, but this is basically a beef and pea soup/stew with dumplings. Croatians love to eat with a spoon, soups and stews are cooked all year round. It might by a heatwave outside, but a soup is cooked.
Now I have been making this dish for years, but I could never get the dumplings perfect, until now. These were perfect. You mix the ingredients for the dumplings together until you get a thick pancake batter kind of consistency. Not too thick that it's a dough, but not too liquid where you can't pick it up with a spoon. Next time I make it, I'll measure the water for you. I measured the water, in total I added 6 tablespoons water, which is 120ml).
The rest of the dish is easy to make, the flavours work well together.
I recently watched a video with someone making it using pork instead, I'm going to try that one day soon, just for a change.
This is something my husband particularly loves as this is the kind of food his mum makes, but I am happy to say my whole family loves it to.
Now I have been making this dish for years, but I could never get the dumplings perfect, until now. These were perfect. You mix the ingredients for the dumplings together until you get a thick pancake batter kind of consistency. Not too thick that it's a dough, but not too liquid where you can't pick it up with a spoon. Next time I make it, I'll measure the water for you. I measured the water, in total I added 6 tablespoons water, which is 120ml).
The rest of the dish is easy to make, the flavours work well together.
I recently watched a video with someone making it using pork instead, I'm going to try that one day soon, just for a change.
This is something my husband particularly loves as this is the kind of food his mum makes, but I am happy to say my whole family loves it to.
Recipe
Recipe adapted from Jela za Sve Prigode by Vesna Pavicic
2 tablespoons sunflower oil
2 onions, diced
700g chuck steak, diced, bite sized
3 carrots, diced
1/4 cup chopped parsley
500g frozen peas
1 teaspoon vegeta
1 tablespoon sweet paprika
200ml white wine
3 tablespoons tomato paste
2 tablespoons plain flour
Njoklice:
200g plain flour
2 eggs
1 tablespoon sunflower oil
salt, to taste
water, as needed
2 tablespoons sunflower oil
2 onions, diced
700g chuck steak, diced, bite sized
3 carrots, diced
1/4 cup chopped parsley
500g frozen peas
1 teaspoon vegeta
1 tablespoon sweet paprika
200ml white wine
3 tablespoons tomato paste
2 tablespoons plain flour
Njoklice:
200g plain flour
2 eggs
1 tablespoon sunflower oil
salt, to taste
water, as needed
Add oil to a large saucepan, place over a medium high heat, add onions and sauté for 2-3 minutes. Increase the heat to high, add in the meat, stir well to combine and continue to sauté a further 10 minutes, decrease the heat back to medium high if catching too much.
Now add in the carrots and parsley, stir through. Add in one litre of water, stir, cover with a lid and simmer for 30 minutes.
Add in the peas, vegeta, paprika, season with salt and pepper, to taste. Add in one litre of water, mix. Simmer for 30 minutes.
Mix the tomato paste in 2 cups water. Mix the flour in 1/4 cup water, make sure there are no lumps of flour, add both the tomato paste and flour mixtures to the beef mixture along with the wine and another 2 cups water. Simmer 45 minutes. If you need to add water as it is thicker than you want it to be add more water.
Meanwhile make your noklice: In a bowl add the flour, eggs, oil and salt. Give it a mix. Now add in 2 tablespoons of water, mix. Keeping adding water a tablespoon at a time until you get a smooth thick pancake batter consistency, (I added an additional 4 tablespoons of water). Set aside, until needed.
Now add in the carrots and parsley, stir through. Add in one litre of water, stir, cover with a lid and simmer for 30 minutes.
Add in the peas, vegeta, paprika, season with salt and pepper, to taste. Add in one litre of water, mix. Simmer for 30 minutes.
Mix the tomato paste in 2 cups water. Mix the flour in 1/4 cup water, make sure there are no lumps of flour, add both the tomato paste and flour mixtures to the beef mixture along with the wine and another 2 cups water. Simmer 45 minutes. If you need to add water as it is thicker than you want it to be add more water.
Meanwhile make your noklice: In a bowl add the flour, eggs, oil and salt. Give it a mix. Now add in 2 tablespoons of water, mix. Keeping adding water a tablespoon at a time until you get a smooth thick pancake batter consistency, (I added an additional 4 tablespoons of water). Set aside, until needed.
This is the consistency you are looking for. These ones have parsley added to them.
After the 45 minutes of cooking time has passed, add in the noklice. Place a spoon into your hot stew, this will stop the batter sticking to your spoon. When it is hot, use the spoon to cut the dough near the edge of the dough. Try and keep them the same size for even cooking, this comes with practice.
Drop the dough into the stew by putting the dough and spoon into the simmering stew, the dough will slide off and this way the spoon stays hot, repeat until all the dough is used up, simmer for about 10 minutes or until the noklice are cooked through.
Serve hot.
Serve hot.
Enjoy!
