John Myers
Contents
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Ingredients
For the potato dumplings:
- 1 kg Onions
- 1 packet Tomato paste
- 750 ml Pinot Noir
- 300 g Paprika grilled out of the glass
- 340 g Mushrooms from the glass
- 250 g Chanterelle from the glass
- 400 ml Beef stock
- 250 g Creme fraiche Cheese
- Flour
- 1 tbsp Dried thyme
- 2 tsp Sweet smoked paprika powder
- 1,5 tsp Hot paprika powder
- 4 tbsp Clarified butter
- Salt and pepper
- 2 kg Floury potatoes
- 500 g Potato flour
- 1 Pc. Egg
- Nutmeg
- Salt
Instructions
- Dab off the pieces of goulash and fry them in a roasting pan together with half of the clarified butter, dusting with flour and adding the thyme.
- Remove the meat and set it aside. Put the rest of the clarified butter in the roaster and fry the onions in it until translucent. Dust with a little flour as well. Add the tomato paste to the glassy onions and sweat with them. Then pour in the beef stock and half of the wine and let it boil.
- Finely puree the chanterelles together with the crèm fraîche and add to the diced paprika. Stir in well and add both types of paprika. Finally add the mushrooms and let everything simmer for about 3 hours, stirring constantly. Season to taste with salt and pepper just before serving.
potato dumplings
- Boil the potatoes in salted water, peel them and leave to cool. Press the cooled potatoes with a potato press and mix with the egg, potato flour, nutmeg and a pinch of salt to form a dough.
- Shape the dough into balls and place in a saucepan with boiling salted water. After about 10 to 15 minutes, the finished dumplings float on the surface and are ready to serve after draining.
Nutrition
Serving: 100gCalories: 120kcalCarbohydrates: 12.8gProtein: 4.5gFat: 4.7g
