Goulash stew with dumplings

Ingredients for 6 servings:

• 750 g onion(s)
• 2 garlic cloves
• 2 medium-sized bell peppers, red and green
• 1 kg goulash, mixed
• 100 g smoked bacon, streaky
• 3 tbsp oil
• salt and pepper
• 1 tbsp paprika powder, sweet
• 4 tbsp flour
• 3 tbsp tomato paste
• 1 liter of water
• ¼ liter dry red wine
• 1 package of dumplings (mini potato dumplings)
• salt water
• ½ bunch thyme
• Nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a classy party dish

Peel and dice the onions and garlic. Trim, wash, and dice the bell peppers. Wash the meat, pat dry, and dice it, then dice the bacon. Heat the oil in a pan, brown the meat in batches, season with salt and pepper, and remove from the pan. Brown the onions, diced bell peppers, garlic, bacon, and half of the thyme in the frying oil. Add the meat back in, dust with paprika and flour, and stir in the tomato paste. Deglaze with 1 liter of water and red wine, bring to a boil, and simmer for about 1 hour. Let the dumplings simmer in the salted water until tender. Pick the remaining thyme, chop it, leaving a little for sprinkling, and stir it into the soup. Season with salt and pepper. Drain the dumplings and serve with the soup. Sprinkle with the remaining thyme.