John Myers
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Beef Goulash with Dumplings
The perfect beef goulash with dumplings recipe with a picture and simple step-by-step instructions.
Beef goulash with dumplings
- 2 Onions
- 500 g Beef goulash
- 1 kl. Can Tomato paste
- Salt, gourmet pepper according to Gustio
- Whole caraway & paprika powder to taste
- 1 tbsp Flour
- 150 ml Red wine
- 1 tsp *Vorratshaltung Gemüsepaste – Pulver
filling
- 1 handful Bacon cubes
- 1 Onion
Dumplings
- 400 g Grated potatoes raw
- 400 g Boiled potatoes
- 75 g Durum wheat semolina
- 150 g Wheat flour 550
- Egg
- 3 tbsp Butter at room temperature
- Salt, nutmeg to taste
miscellaneous
- 2 Bell pepper mix (leftovers)
- 150 g Beans frozen
- 50 ml Cream
- Lemon zest of an untreated lemon
- Parsley to taste
beef goulash
- Cut the beef goulash into large pieces and place in a saucepan with heated rapeseed oil. Roughly chop the onion and add. Then stir in tomato paste and fry. Season with salt, gourmet pepper, caraway seeds and paprika powder.
- Then dust with the wheat flour, sweat, deglaze with beef stock & red wine. * Stock up on vegetable paste – stir in / stir the powder in, bring to the boil and stew for 1 1/4 hour.
Filling & dumplings
- Take a pan and add the cubes of bacon and let out crispy without fat. Peel the onion beforehand, chop it finely and add, steaming until translucent. Then remove from the plate and let cool down. Take the potatoes, wash them and put them to the boil in a saucepan, cook for about 20 minutes.
- Peel the other potatoes, take a bowl and hang a damp cloth around it. Rub the raw potatoes one after the other into the cloth and then squeeze out. Set the potato water aside until the potato starch has settled.
- Rinse the cooked potatoes, peel them and put them through a press while still hot, in a bowl. Add the durum wheat semolina, the squeezed out grated potatoes and the potato starch set aside. Let it see / swell for about 10 minutes.
- Add wheat flour, egg and butter at room temperature, season with salt & nutmeg. Now knead everything together and form 8 dumplings with damp hands. The filling is added in portions. Put on the salt water and add the dumplings, leave to stand for 10 to 15 minutes.
miscellaneous
- Chop the remaining peppers from the mix and add them together with the frozen beans about a quarter of an hour (15 minutes) before the end of the braising time. Stir in the cream and lemon peel and season if necessary. Then sprinkle everything on flat plates with parsley and serve immediately.
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