Erikas Bakonyipörkölt (Hungarian Goulash) with Nokedli and Lamb’s Lettuce

Cut the pork chops into large cubes. Chop the onion and peppers. Cut the mushrooms into slices as desired.

Sweat the onion in hot oil until translucent, add the meat and sear it. Add the fresh paprika and spices, press in the garlic.

Add the tomato paste, mix everything well and lightly roast.

Add the mushrooms and deglaze with the chopped tomatoes and some stock (alternatively with soup cubes and water). Caution: Do not add too much liquid, as the mushrooms should also let water and the goulash should not become too liquid.

Cover and let simmer for approx. 45 minutes on a low flame until the meat is tender (if necessary reduce or thicken with flour to the desired consistency).

Remove from the flame, mix in the creme fraiche (must not boil anymore), salt and pepper to taste.

Mix the flour with the ingredients, mix in the air with a wooden spoon so that an airy mass is formed. The dough must no longer stick to the spoon, possibly - depending on the flour - adjust the amount of water.

Bring the water to simmer in a large, tall saucepan, add salt.

Rub the dough portioned into the simmering water using a dumpling sieve (do not cook too large amounts of dough at the same time, otherwise the pasta will stick together)

The noodles are ready when they float to the surface. Skim off with a sieve, rinse with cold water (this will prevent the pasta from sticking together and cooking will be interrupted). Rub some pasta into the hot water again. Repeat up to the desired amount of pasta

Mix a tablespoon of oil with the noodles so that they don't stick together later.

Arrange the noodles in a "nest shape" on the plate, put the goulash in the middle and decorate with fresh herbs. It is served with lamb's lettuce (lamb's lettuce) with sliced ​​shallots. Mix the dressing and pour over the salad just before serving.