Meat: Szeged Goulash with Bohemian Dumplings

the goulash

1. Heat the butter lard in a pan, add the goulash in portions, pepper and fry. Transfer to a large saucepan.
2. Peel the garlic and onions, remove the seeds from the chilli pepper. Finely chop the chilli and garlic and chop the onion into large pieces.
3. Now put everything together in the pan in which the meat was seared. Add tomato paste and fry.
4. Deglaze with a little water and add this mixture to the seared meat and cook it over medium heat until soft. (About 30 minutes). Season to taste with salt and pepper.
5. Add the finished sauerkraut to the meat and stir in with the sour cream.

the dumplings

1. Heat the Mlich a little and dissolve the yeast together with the sugar in it.
2. Sift the flour into a bowl, add salt, add the egg and the yeast-milk mixture and stir the dough until it loosens from the edge of the bowl. If necessary, add a little more flour. (it depends on the size of the eggs)
3. Now cover the dough and let it rise in a warm place until it has doubled.
4. Knead the dough together, divide and form two long dumplings.
5. Bring a large enough water to the boil, season with salt and let the two dumplings steep for about 15-20 minutes, turning several times. Please choose a large pot, because the dumplings will still open quite a bit.
6. Remove with the slotted spoon and carefully cut into 1 cm thick slices either with a kitchen thread or an electric knife.
7. Arrange the dumplings with the goulash on warmed plates.
8. * Links to vegetables: Franconian sauerkraut and spice mixes: grained vegetable broth