John Myers
Contents
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Ingredients
Meat fresh
- 1000 g Beef goulash
- 500 g Mushrooms (brown)
- 4 piece Fresh onion
- 2 piece Paprika (red + yellow)
- 1 piece Chilli fresh (red)
- 1 liter Gravy
- 0,5 liter Red wine (spanish dry)
- 0,5 liter Pepper; Salt; Smoked paprika; mustard
the silk dumplings
- 500 g Cooked potato (floury)
- 2 piece Eggs (only the yolks) size L
- 50 g Food starch
- 25 g Melted butter
- 25 g Nutmeg (freshly grated)
- 25 g Salt
Supplement red cabbage in my KB
for roasting and binding
- 25 g Clarified butter
- 25 g Flour
- 25 g Ice cold butter
- 25 g A dAsh of bAlsAmic vinegAr
Instructions
the silk dumplings
- The day before, the potatoes are boiled in their skins and peeled. Then place the potatoes on a grilled tray and cover and let them dry out completely overnight. Further processing takes place the next day.
- Finely mix the potatoes cold in a blender. Do it in a pulsating rhythm. What remains is a dry, untreated potato dough. Now they put on gloves and put the dough on a work board. Now work the egg yolks under the dough. Now press the dough through a fine-mesh sieve with a spatula. Now the starch, melted butter, salt and nutmeg are also added. Knead well and then shape dumplings into the desired size. Now cover the finished rolled dumplings until they are cooked in the pot with boiling salted water for about 10 - 15 minutes depending on the size.
the red cabbage
- For my freshly made red cabbage I refer to my KB with this link. >>>>> Red cabbage is not just - it's extra tasty
the goulash
- First the meat (I buy it in one piece) is cut into bite-sized pieces. I let the meat juice that comes out of the cutting collect on a kitchen paper. Then I dry the meat again with a second crepe.
- In a sufficiently large roaster, I first add clarified butter and fry the onions, chilli and paprika cut into fine cubes. Next, I add the meat and season for the first time. I fry in portions because it can be seared evenly all around. I then use a ladle to get the meat out of the roaster again and leave it on a pre-heated plate. Now I lightly flour the seared meat so that any meat juice can be collected.
- In the roaster, continue with the mushrooms. They are cut into slices and placed in the roasting pan and also seared. Then I add the meat again and add the red wine and the gravy. I put the roaster in the preheated oven (220 degrees) and let the meat cook / stew for 60-70 minutes (depending on the size of the pieces).
- 20 minutes before this time expires, I finish the side dishes. Then I take the roaster out of the oven. With a slotted spoon I take the meat and the mushrooms out of the roaster and put them in a large, preheated bowl. Then the remaining stock is processed into sauce.
- For this I use a hand blender and basically puree the residue into a sauce by adding ice-cold butter. Season the sauce again to taste - add the finishing touches with a dash of balsamic vinegar and then arrange the plates.
