Goulash with whiskey sauce and potato dumplings

Ingredients for 4 servings:

• 1,000 g beef goulash
• 500 g onion(s)
• 2 bell peppers
• 3 garlic cloves
• 3 tbsp tomato paste
• 1 tbsp mustard, hot
• 1 cube of beef bouillon
• 8 cl bourbon whiskey
• salt and pepper
• Paprika powder
• 1 package dumpling dough, raw
• 1 roll(s) or some toast, stale

Instructions

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

Wash the meat and season with salt, pepper, and paprika. Finely chop the onions and garlic. Cut the bell peppers into small strips. Sauté the onions and garlic in a pan until hot. Add the tomato paste and mustard, and stir constantly to prevent it from burning. Then add the meat and continue to saute. Add the strips of bell pepper. Dissolve the bouillon cube in 1 liter of water and add to the meat. Finally, add the whiskey and let everything simmer for about 1.5 – 2 hours. For the dumpling filling, cut bread or toast into cubes and toast in a pan. Form the dumpling dough into dumplings, place a few bread cubes in the center, and seal everything tightly. Add the dumplings to boiling salted water, reduce the heat, and simmer gently until they float to the top, about 20 – 25 minutes.