Turn this full-flavoured semolina dumpling with beef stew into new family favourites. Light and fluffy semolina dumpling serve with tender and full-flavoured beef stew.
Last week I made Griessnockerlsuppe, it’s a famous semolina dumpling soup that you can find throughout Austria and Bavaria. Light and fluffy semolina dumpling serve in a bowl of clear homemade chicken or beef stock. It was so nice and delicious, the broth light and comforting. It was a kind of food you want to eat on a cold night or when you catch a cold.
I pretty much would love to eat a bowl of griessnockerlsuppe when I need comfort food.
Semolina Dumpling with Beef Stew
- 100 g coarse semolina
- 1 free-range egg
- 50 ml water
- 1 tablespoon olive oil
- 1/4 teaspoon grated nutmeg
- 1 tablespoon chopped parsley
- sea salt and cracked black pepper
- 700 g beef brisket
- 2 red chillies, sliced
- 1 medium onion, sliced
- 2 cloves garlic, finely chopped
- 200 g chopped tomatoes
- 1 tablespoon tomato paste
- 2 bay leaves
- 500 ml beef stock
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
- sea salt and freshly cracked black pepper
For the semolina dumplings
- In a medium bowl beat the egg, oil and half of the water with a fork. Slowly add semolina, nutmeg, chopped parsley, salt and black pepper, whisking gently with a fork, add more water if needed. The consistency should be soft but not sticky. Cover and leave to rest for about 20-30 minutes.
- Heat up salted water in a large pan. Take 1 tablespoon of semolina mixture, using another spoon shape the semolina into a nice oval and put it into a simmering salted water. Work quickly with the remaining dumpling mixture.
- Cook the dumplings in a simmering water for about 10 minutes, until it comes to the surface. Once the dumplings floating in the surface, cook it for another 5 minutes. Remove the dumpling carefully, set aside.
for beef stew
- Preheat oven to 180 C. Meanwhile heat olive oil in a large heavy-based ovenproof saucepan over high heat. Pat dry the beef with paper towels, season generously with salt and pepper. Cook the beef in batches for about 3-4 minutes on each side, or until browned. Remove beef from the pan and set aside.
- Cook the onion for about 3 minutes, until softened. Add garlic and chilli, cook for another 1 minute, stirring frequently. Add tomato paste, tomatoes, bay leaves, smoked paprika and beef stock, stir to combine.
- Return beef to the pan, close with a tight-fitting lid and put it in the oven. Cook for about 2 hours or until tender.
- Serve beef stew with semolina dumplings, garnish with chopped parsley.