Goulash pot with dumplings

Ingredients for 4 servings:

• 2 onions
• 400 g pork goulash
• 400 g beef goulash
• 1 tbsp Clarified butter, alternatively vegetable cream
• 1 tsp sweet paprika powder
• 2 tbsp tomato paste
• 1 tbsp flour
• 425 ml tomato(s), chopped
• 100 ml red wine, dry
• 1 liter vegetable broth
• 3 bell peppers, color to taste
• chili powder
• salt and pepper
• 300 g pasta (Eierknöpfle), from the refrigerated section
• 4 tbsp sour cream, alternatively creme légère

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Cut the onions into strips. Wash the meat, pat dry and cut into small cubes. Heat the fat and brown the meat in batches until well browned. Add all the meat to the pot and add the onions and fry briefly. Season with salt, pepper and paprika. Stir in the tomato paste. Dust everything with flour and sweat briefly. Add the tomatoes, red wine and stock. Bring to the boil and simmer covered for about 1 to 1 1/4 hours. Stir occasionally. Cut the bell peppers into thin strips, halving lengthwise if necessary. Add them 15 minutes before the end of the cooking time and cook through. Season the soup with salt, pepper and chili. Finally, add the dumplings and warm them through. Serve with sour cream as a topping. This recipe is also suitable for a celebration as it can be made well in advance and only needs to be added shortly before serving.