Goulash with Thyme Dumplings

Preparations

1. Clean the vegetables and peel the onions and cut into small cubes. Clean the mushrooms and cut in halves or quarters depending on the size. Wash the meat, dry it and cut it into bite-sized pieces. Wash and core the peppers and cut into bite-sized pieces. Peel and cut the potatoes into large pieces and boil in a saucepan with salted water until soft, drain and allow to evaporate.

Prepare goulash

1. Sear the meat little by little in sunflower oil in a large saucepan or roasting pan and “park” it out of the saucepan on a separate plate. Sauté the vegetables and onions in the same saucepan in the same oil, adding a little more sunflower oil, with Deglaze the water and give the meat back (the juice that has formed on the plate must be put in the roaster), now fill up with enough water to cover the meat, add the spices, 2 teaspoons of salt (leveled) and let everything simmer for 2 hours . After 1 hour of cooking, add the mushrooms. Add the peppers 10 minutes before the end of the cooking time. Before thickening, remove bay leaves and cloves, if found ;-)). To thicken, stir some flour with cold water until lump-free and stir into the goulash, bring to the boil briefly, if necessary assemble with a little cold butter ….. Done.

Thyme dumplings

1. Finely mash the steamed potatoes, add 2 tablespoons of milk and a good piece of butter and stir everything together, add the egg and the semolina, until the egg is malleable. Add dried thyme, I add 2 tablespoons; and form dumplings with floured hands, then I press them flat, so to speak “flat dumplings” :-). Let it steep in hot, not boiling salted water for 7-10 minutes.
2. Now arrange the goulash in deep plates and place the dumplings on top. Bon bppetit