Recipe by Ádám Darab from the kitchen of Végállomás Bistro & Wine
Ingredients
Chief of Marhapofa
800g of butter
300g carrots
140g turnip
100g zeller
100g red onion
400ml white wine
1 tbsp. bouquet garni
40g only
3g bors
100g sour cream
20g Dijon mustard
20ml lemon juice
3 cloves garlic
Gőzgombóc
100g strudel flour
700ml of this
20g yeast
8g only
Black root
300g black root
3g only
40ml olive oil
3 sprigs of thyme
1 clove of garlic
Preparation
Remove the membranes from the beef cheeks and place them in a 4% salt solution for 10 hours. After that, chop the vegetables into larger pieces and the onion into halves.
Heat the fat in a pan and brown the cheeks all around. When they are well browned, remove them from the pan and set aside. In the same pan, brown the onion, garlic and vegetables. Pour in the white wine and add the cheeks and spices. Then cook over low heat for 5 hours.
Once the beef cheeks are soft, remove them from the sauce base, blend the base, add sour cream, and season with mustard and lemon juice.
The dough is kneaded, proofed, folded, rested, shaped, and then steamed over water in a steamer or oven.
Peel the black root and then bake it in the oven with olive oil and spices at 170 degrees for 15 minutes.
Spread the game sauce on the bottom of the plate, then place the cheek meat on top, and serve the steamed dumplings and fried root around it.
