Ingredients

• 500 g Floury potatoes
• 150 g All-purpose flour
• 1 unit Egg
• 1 pinch Salt
• 700 g Braising beef (chuck or blade steak)
• 1 unit Onion
• 1 unit Carrot
• 1 stalk Celery
• 500 ml Beef broth
• 200 ml Dry red wine
• 1 tablespoon Tomato paste
• 2 tablespoons Vegetable oil
• 1 unit Bay leaf
• 2 sprigs Fresh thyme
• 250 g Mushrooms (mixture of button and shiitake if possible)
• 1 unit Shallot
• 1 clove Garlic
• 200 ml Heavy cream (35% fat)
• 100 ml Vegetable broth
• 1 teaspoon Smoked paprika
• 1 tablespoon Butter
• to taste Salt and pepper
• 2 tablespoons Fresh chopped parsley

Instructions

1. 1

   **For the braised beef:** Cut the beef into large cubes. Season with salt and pepper. In a Dutch oven or heavy pot, heat the oil over medium-high heat and brown the beef on all sides. Remove the beef and set aside.

2. 2

   In the same pot, add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened. Stir in the tomato paste and cook for 1 minute.

3. 3

   Deglaze with red wine and reduce by half. Return the beef to the pot, add the beef broth, bay leaf, and thyme. Bring to a boil, then reduce heat, cover, and simmer for 2 to 2.5 hours, or until the beef is very tender. Shred the beef with a fork directly in the sauce and keep warm.

4. 4

   **For the kopytka:** Boil unpeeled potatoes until very tender (about 20-25 minutes). Drain, peel, and mash finely while still hot. Let cool slightly.

5. 5

   On a floured surface, combine the warm mashed potatoes with the egg, salt, and flour. Knead briefly until a homogeneous, non-sticky dough forms. Do not overwork the dough.

6. 6

   Divide the dough into several portions. Roll each portion into a long log about 1.5 cm (0.6 inches) in diameter. Cut diagonally into pieces about 2-3 cm (0.8-1.2 inches) long, forming the kopytka.

7. 7

   Bring a large pot of salted water to a boil. Drop the kopytka in small batches. They are cooked when they float to the surface (about 2-3 minutes). Remove with a slotted spoon and drain. Repeat for the remaining kopytka.

8. 8

   **For the smoked mushroom cream:** In a frying pan, melt the butter and oil. Add the chopped shallot and crushed garlic, sauté for 2 minutes. Add the sliced mushrooms and cook until golden and their water has evaporated.

9. 9

   Sprinkle with smoked paprika, mix. Add the vegetable broth and reduce slightly. Stir in the heavy cream, bring to a gentle simmer, and let thicken slightly. Season with salt and pepper.

10. 10

    **Assembly:** Serve the kopytka with the shredded braised beef and generously spoon over the smoked mushroom cream. Garnish with fresh chopped parsley.