Augsburger colorful dumplings with beef goulash

Ingredients for 2 servings:

• 1.2 kg lean beef goulash
• 500 g onion(s)
• 3 tbsp sunflower oil
• 2 large red tomato peppers
• 3 large beef tomatoes, fully ripe
• 5 Pepper, red
• 3 small red chili peppers
• 6 m.-sized garlic cloves, fresh
• 800 g coconut water (Asian shop, drinks)
• 200 g tomato paste
• 30 g beef broth powder
• 1 pinch(s) cardamom powder
• 4 bay leaves, dried
• 100 g sour cream
• 1 tbsp tapioca flour
• 2 tbsp red wine
• 120 g wheat flour type 405
• 1 tsp turmeric powder
• 1 m.-sized eggs
• e.g. coconut water
• 1 pinch(s) black pepper from the mill
• 1 pinch(s) mace powder, alternatively freshly grated nutmeg
• 6 tbsp sunflower oil
• 14 sugar snap peas, fresh
• 10 green beans
• 1 small carrot(s)
• ¼ tomato pepper, red
• 1 large potato, floury
• 1 pinch of white pepper from the mill
• 1 pinch of mace powder
• 20 g butter
• 2 g beef broth powder
• e.g. whole milk
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 10 minutes

Swabian, shaved spaetzle with vegetables, spicy-exotic goulash and spicy mashed potatoes.

For flavor reasons, the goulash serves at least 4 people. The rule of thumb is: the more you cook, the better it tastes. It can be frozen without any loss of flavor and stored frozen for up to six months. If you have a frozen supply of this goulash, thaw 2 portions and continue with the “For the Spätzle” section. Bring 1.5 liters of lightly salted water to a boil in a 4-liter Dutch oven. Halve very large pieces of meat. Add all pieces of meat to the boiling water and simmer for 5 minutes. Drain the water, rinse the meat, and dry on paper towels. Halve the onions lengthwise, trim both ends, peel, and cut crosswise into thin rings. Wash or peel all vegetables and fruit. For the blender, remove the stems from the red tomato peppers, quarter them lengthwise, remove the seeds, cut them lengthwise into strips, and cut them crosswise into pieces approximately 1 cm wide. Quarter the tomatoes lengthwise and remove the white-green stems. Halve the quarters lengthwise and cut them into thirds crosswise. Remove the stems from the chili peppers, halve them lengthwise, remove the seeds, and cut them crosswise into small pieces. Remove the stems from the small red chilies and cut them into thirds crosswise, leaving the seeds. Trim both ends of half of the garlic cloves, peel them, and halve them lengthwise and crosswise. Add about half of the coconut water to the blender and blend the vegetable mixture for 1 minute on high. In a cleaned casserole dish, fry the meat pieces in batches with the sunflower oil until light brown all over. Remove from the pot, add the onion pieces, and fry until translucent. Add the meat pieces and fry briefly. Then deglaze with the mixture from the blender and bring to a simmer. Mix the tomato paste with 100g of the coconut water and the cardamom powder. Add to the casserole dish along with the beef broth and bay leaves. Mix the remaining coconut water with the cream and set aside in the refrigerator. Stir the tapioca flour into the red wine until smooth and set aside. Let the goulash simmer with the lid on for about 210 minutes. After 180 minutes, add the cream mixture and remove the lid. 10 minutes before the end, stir in the tapioca mixture and add it to the goulash along with the remaining 3 squeezed garlic cloves, stirring continuously. In the meantime, prepare the other ingredients. For the spaetzle dough, mix all ingredients, except the sunflower oil, with a hand mixer until a thick dough forms. Add a little coconut water or flour, depending on how much the flour swells. Let it swell for about 10 minutes. Fill a suitable pot with salted water up to about 5 cm below the rim, add 4 tablespoons of the sunflower oil and use a spaetzle maker to mash the dough into dumplings. When they float to the top, drain with a slotted spoon, let them drain, and place them in a pan. Cut both ends of the snow peas, pulling off the strings on both sides and then cut them into thirds crosswise. Cut both ends of the green beans and cut them crosswise into about 2 cm long pieces. Slice the carrot crosswise into thin sticks. Cut the deseeded tomato pepper lengthwise into about 6 mm wide strips and then crosswise into about 2 cm long pieces. For the mashed potatoes, peel the large, floury potato and quarter it lengthwise and crosswise. Cook in boiling salted water for 18 minutes, drain well, and immediately press into a potato ricer until mashed. Mix with the remaining ingredients. Add a little whole milk if desired. Don’t overmix, or the mashed potatoes will taste like wallpaper paste. Cover and keep warm. Just before the goulash is ready, remove the dumplings from the pan, add the remaining 2 tablespoons of sunflower oil, and heat through. Add the vegetables for the dumplings and stir-fry for one minute, then add the dumplings and cook for another 4 minutes. Divide among the serving plates, add a portion of the goulash to each plate, and place the mashed potatoes on top. Garnish and serve warm. Let the remaining goulash cool and freeze in portions.