Name: Slovak Halušky with Kapustnica
Total time: 60 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 2 cups flour; 1 egg; 1/2 cup milk; 1/2 teaspoon salt; 2 cups sauerkraut; 1 pound pork or beef, cubed; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon caraway seeds; 1 cup beef broth; salt and pepper to taste

A traditional Slovak dish featuring small dumplings (halušky) served with a hearty sauerkraut and meat stew (kapustnica).

Method

In a bowl, mix flour, egg, milk, and salt to form a dough.
Knead the dough and roll into small dumplings.
Boil the dumplings in salted water until they float.
In a separate pot, sauté onion and garlic, then add meat and cook until browned.
Add sauerkraut, caraway seeds, and beef broth, then simmer for 30 minutes.
Season with salt and pepper.
Serve the dumplings with the kapustnica.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.