Varenyky with braised beef shank
Author:
Cooking Together
Servings: 4
Cooking time: 2 h
Varenyky with beef shank stewed in tomato sauce with brynza
Ingredients
| BATTER: |
| wheat flour 285 g |
| butter 65 g |
| water 150 ml |
| salt 1/2 tsp. |
| BUTTER: |
| shank flesh 0.5 kg |
| onion 120 g |
| celery stalk 120 g |
| carrots 120 g |
| pelati tomatoes 400 g |
| red dry wine 200 ml |
| vegetable oil 60 ml |
| bay leaf 3 pcs |
| salt to taste |
| black pepper to taste |
| thyme to taste |
| SERVING: |
| bryndza 200 g |
| butter 40 g |
Instructions
Step 1
Melt the butter in salted water, pour into the sifted flour and knead the dough. Cover with a towel and leave to rise for 1 hour.
Step 2
Prepare the filling. Fry the chopped meat in vegetable oil, then transfer it to a saucepan. In the same pan, fry the diced vegetables and combine them with the meat. Add the blenderized tomatoes, salt, spices and wine. Stew for 1.5 hours, then let the sauce cool. Drain the excess liquid and beat the meat and vegetables in a blender until smooth.
Step 3
Dust the table with flour, roll out the dough and make dumplings with the filling. Then boil them in salted water. Fill with butter and serve with bryndza. Bon appetit.
