Main courses
Rooster Stew with Sour Cream and Butter Dumplings
Ingredients
1
rooster
3
red onions
2
green peppers
2
tomatoes
2 tbsp
lard
3–4 cloves
garlic
1
hot chili pepper (optional)
1 tsp
ground cumin
1 tbsp
ground paprika
to taste
Salt
1 dl
dry red wine (optional)
20 dkg
soft Mizo butter
4
eggs
20 dkg
strudel flour
to taste
Salt
as needed
Mizo sour cream (20%)
Fresh bread
Pickles
Instructions:
Clean and cut the rooster into pieces. Finely chop the peeled onions and dice the peppers and tomatoes. Sauté the onions in hot lard, then add the minced garlic. Add the peppers, tomatoes, and cumin, and simmer for 8-10 minutes.
Remove the pot from the heat, stir in the paprika, then add water. Return to the heat, add the rooster pieces, season with salt, and simmer for at least 3 hours, replenishing the water as needed. When the meat starts to soften, add the red wine and cook until done.
For the dumplings, whisk the butter, then gradually mix in the eggs. Add the strudel flour in portions, seasoning with salt. Drop spoonfuls of the dough into boiling salted water and cook until they float to the surface. Drain and drizzle with sour cream once slightly cooled.
Serve the stew with sour cream-drenched butter dumplings, fresh bread, and pickles.
Tip: The stew is best made in a cauldron!