Goulash Otti's style with dumplings and red cabbage

Ingredients for 4 servings:

• 1 kg goulash meat, mixed
• 1 carrot(s)
• 1 onion(s)
• 2 peppers
• 2 garlic cloves
• 1 tube(s) Tomato paste
• 100 ml red wine
• salt and pepper
• Paprika powder, sweet
• Paprika powder, hot
• 1 pack of dumpling dough
• 1 jar red cabbage
• 1 apple
• 1 onion(s)
• 200 ml crème fraîche
• 1 liter vegetable broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

simple, sharp

Peel and finely grate the carrot. Finely chop the bell pepper and onion. Crush the garlic and add it to the vegetable mixture. Sauté the goulash until hot. Add the vegetable mixture and sauté for another 5 minutes. Add the tomato paste and mix well. Then pour in the vegetable stock and red wine. Cover, bring to a boil, and simmer the goulash over low heat for at least 2 hours. Meanwhile, finely chop the onion and apple for the red cabbage and set aside. Form the dumpling dough into dumplings. About half an hour before the end of the goulash’s cooking time, cook the dumplings in lightly boiling salted water and prepare the red cabbage. For the red cabbage, first sauté the apple and onion, add the red cabbage, and heat through. At the end of the goulash’s cooking time, stir in the crème fraîche and serve everything together. Pasta also goes very well with the goulash instead of the dumplings and red cabbage.