Pyzy Drozdzowe Recipes

Steps:

• Add all ingredients in the order recommended by your bread machine.
• Most machines will say to add the liquid first, then the dry ingredients. If your bread machine has a pre-heat feature (to ensure that all the ingredients are the same temperature) then make sure the yeast is added onto the very top of the flour - I like to make a well in the top of the flour pile - so that it isn't touching the water or salt.
• Set the machine to the "dough" cycle.
• When it's ready, let the dough rest for 10-15 minutes.
• Shape dough into balls and leave to rise in a warm oven for 30 minute, or until double in size.
• Steam balls in a steamer (standard size fits two balls per plastic bowl) for about 7 minutes each.
• If needed, you can place the pyzy in a bowl in a low heat oven to keep warm as you finish up the rest.

Steps:

• Sprinkle beef with salt and pepper and dredge in flour.
• Heat oil and brown beef. You may want to divide it into two batches so it browns evenly. Transfer to slow cooker.
• Cool pan a little, then add onion, mushrooms and peppers and more oil if needed. Cook until onion is golden brown.
• Add a bit more flour and mix with the vegetables. Add broth or water and stir until smooth. Season with salt and pepper.
• Transfer vegetable mixture to slow cooker.
• Deglaze pan with red wine.
• Add tomato paste to slow cooker and stir. Cook for 7-8 hours on low.
• Adjust seasoning as neccessary while it's cooking.
• If goulash is too watery, make a slurry (mix flour or cornstarch with water or broth) , add to slow cooker and cook on high for 15-20 minutes.