One of typical Czech dishes
It is one of the typical Czech dishes. Czech cuisine itself is pretty heavy on the stomach, but if you ever come to the Czech Republic, definitely try this dish.
First, clean all vegetables. Get rid of the membranes on the surface of the meat and interlace with pieces of carrots.
Meat quickly fry in a large roasting pan with a little oil. Add the chopped vegetables, season with salt, add the spices that you saved into a tea strainer, add water so that nothing is peeping out and cook over very low heat (just to keep things bubbling) for about 1.5 hours until the meat is tender.
Rolls cut into cubes. Pour the flour into a bowl, add two eggs, yeast, a spoonful of sugar, sliced bread and water and knead the dough. Let it rise for about an hour in a warm place hidden under a clean cloth.
Knead the dough, divide into 3 equal parts and from each of them create an oblong dumplings and place in boiling, slightly salted water. Cook for about 17-20 minutes. After taking the dumplings out of water, pierce them with a skewer to allow steam to escape so the dumplings won´t shrink.
Put the stewed meat and spices in the strainer out of the pot. From the vegetable select the celery and throw it away. Blend the remaining vegetables with blender until smooth.Add the cream, season with freshly ground pepper and sugar.
Cut the meat into slices with a sharp knife, cut the dumplings, and you can serve!