Viennese goulash with dumplings

Viennese goulash with dumplings

For Viennese goulash with dumplings soups cut vegetables into small cubes and vegetables onion into strips. In a saucepan, heat the corn germ oil and fry the beef goulash vigorously. Add soups, vegetables and onion and sauté briefly. Stir in tomato pulp and season with pepper, salt, paprika powder, marjoram and caraway, ground. Sprinkle the broth instantly over the goulash and deglaze with approx. 1/8 L hot water. Put on a lid and gently stew the Viennese goulash for approx. 60 minutes. Pour in the remaining water little by little. Do not add too much water at once to make the sauce creamy. For the dumplings cook floury potatoes as salt potatoes, drain and press through the potato press. Cut half an onion into small cubes, sauté in butter and let cool. Knead the food starch, a small organic egg and breadcrumbs flour into the potatoes. Mix in onions and 2 tbsp chopped parsley. Boil water in a large saucepan of salt. Reduce the temperature so that the water boils only slightly. Form dumplings with moistened hands and place in the water. Let the dumplings steep for about 5 minutes. Once they surface, they're cooked. Arrange Viennese goulash with dumplings on plates and garnish with remaining parsley.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
692 kcal
58 g
65 g
24 g

(C)opyright by Marions Kochbuch