Bohemian goulash with napkin dumplings

Bohemian goulash with napkin dumplings

For Bohemian goulash with napkin dumplings preheat the oven to 120 ° C. Cut beef goulash into smaller cubes. Dice 1 onion. Halve the shallots. Finely dice the garlic. Heat 2 tablespoons of rapeseed oil in a casserole. Sear the Bohemian goulash vigorously. Add onions, shallots and garlic. Braise briefly. Season with pepper, salt, 1 tablespoon paprika powder, dried marjoram and ground cumin. Stir in tomato paste. Pour in red wine and beef stock. Put the lid on. Braise Bohemian Goulash in the oven on the middle rack for 2 hours. For the napkins, dice dumplings. Separate eggs in two bowls. Mix egg yolk and milk with the buns. Season with salt and ground nutmeg. Chop the parsley and mix in. Cover and leave to soak for 30 minutes. Beat egg white until stiff and fold in. Moisten a cloth napkin. Wrap the roll mass in it. Form into an oblong dumpling. Tie the ends of the cloth. Boil salt water in a pot. Cook napkin dumplings on medium heat for 35 minutes. Turn once. Season sour cream with salt, cumin and paprika powder. Serve Bohemian goulash with sliced napkin dumplings and sour cream.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
755 kcal
59 g
55 g
33 g

(C)opyright by Marions Kochbuch