John Myers
Contents
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Ingredients
For the goulash
- 1 kg Pork goulash
- 2 Onions
- 2 Garlic cloves
- 3 Red Peppers
- 250 g Mushrooms
- 1 bottle Dry red wine
- 200 ml Vegetable broth
- 1 cup Brunch - sweet pepper chilli
- 3 tbsp Tomato paste
- Butter
- Oil
- Salt
- Pepper
- Chili powder
- Hot paprika powder
For the bread dumplings
- 6 Bun
- 4 Eggs
- 1 Onion
- 2 tbsp Parsely
- 200 ml Milk lukewarm
- Butter
- Salt
- Pepper
- Nutmeg
Instructions
- Peel the onions and garlic and fry them with the goulash in oil, clean and dice the peppers, add to the meat, sauté and deglaze everything with the broth and the red wine, add the spices and let everything simmer for approx. 60 minutes.
- Stir in the tomato paste and brunch, clean the mushrooms and cut into slices, sauté in the butter and add to the goulash, simmer again for approx. 10 minutes and possibly. Thicken with sauce thickener.
- Cut the rolls into small cubes, place in a bowl and season with salt, pepper and nutmeg, pour the milk over them, add parsley.
- Peel the onions, dice them finely and sauté in the butter until translucent, allow to cool and add to the bread roll mixture with the eggs, mix everything well and let rest for approx. 20 minutes.
- Bring the salt water to the boil, form dumplings out of the bread roll and add them to the boiling salted water, turn the temperature down and let the dumplings steep in the hot water for about 20 minutes.
- Serve the dumplings with the goulash. ENJOY YOUR MEAL!!!
Nutrition
Serving: 100gCalories: 31kcalCarbohydrates: 0.1gProtein: 5.6gFat: 0.8g
