Austrian-style beef goulash with bread dumplings and butter savoy cabbage

Name: Austrian-style beef goulash with bread dumplings and butter savoy cabbage
Cook time: 4 h
Total time: 4 h
Yield: 4
Ingredients: 900 g Onions (about 12 medium sized onions); 2 Garlic cloves; 1/2 -1 red chilli pepper; 40 g Lard; 2 heaped Tbsp Tomato paste; 3 coated tablespoons sweet paprika; 1,5 l clear broth or beef stock; 2 Bay leaves; 1 TEASPOON Caraway seeds; 1 TABLESPOON dried marjoram; 1.2 kg Beef goulash; 7-10 Tbsp Salt; 250 g Bread rolls from the previous day; 200 ml Milk; 2 Eggs (size M); 7-10 Tbsp Pepper; 1 (approx. 1 kg) Head Savoy cabbage; 30-40 g Butter or margarine; 1/2 bunch Parsley; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Marjoram

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 4

900 g Onions (about 12 medium sized onions)
2 Garlic cloves
1/2 -1 red chilli pepper
40 g Lard
2 heaped Tbsp Tomato paste
3 coated tablespoons sweet paprika
1,5 l clear broth or beef stock
2 Bay leaves
1 TEASPOON Caraway seeds
1 TABLESPOON dried marjoram
1.2 kg Beef goulash
7-10 Tbsp Salt
250 g Bread rolls from the previous day
200 ml Milk
2 Eggs (size M)
7-10 Tbsp Pepper
1 (approx. 1 kg) Head Savoy cabbage
30-40 g Butter or margarine
1/2 bunch Parsley
7-10 Tbsp grated nutmeg
7-10 Tbsp Marjoram

Directions

1
Peel 750 g onions and garlic. Chop the onions coarsely, cut the garlic into slices. Cut the chilli lengthwise and remove the seeds. Heat the lard in a roaster, add the onions and stir-fry until golden brown. Stir in tomato paste and paprika (if necessary, remove roaster from heat) and add stock. Add garlic, chilli, bay leaf, caraway and marjoram, bring to the boil and simmer without lid for about 30 minutes.
2
Add meat to the goulash and season with salt. Without lid in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 3 hours. In the meantime, cut rolls into small cubes for the dumplings. Finely dice the remaining onions. Warm the milk and pour over the rolls. Add half of the onions and the eggs, season with salt and pepper and mix well. Cover and let stand for about 1 hour. Clean, wash and cut the savoy cabbage. Heat the fat in a pot and fry the remaining onions in it. Add the savoy cabbage, sauté briefly and add approx. 150 ml water. Salt the cabbage, bring to the boil, cover and stew for 20-30 minutes. Form 8 dumplings from the dumpling mixture with moistened hands.
3
Clean, wash and cut the savoy cabbage. Heat the fat in a pot and fry the remaining onions in it. Add the savoy cabbage, sauté briefly and add approx. 150 ml water. Salt the cabbage, bring to the boil, cover and stew for 20-30 minutes. Form 8 dumplings from the dumpling mixture with moistened hands. Put the dumplings into plenty of boiling salted water and let them simmer without cover for 15-20 minutes. Wash parsley, dab dry and chop. Lift dumplings out of the water with a skimmer and let them drain. Season savoy cabbage with salt, a little pepper and nutmeg. Season the finished goulash with salt and pepper. Arrange goulash with dumplings and savoy cabbage vegetables. Sprinkle with parsley and serve garnished with marjoram
4
Wash parsley, dab dry and chop. Lift dumplings out of the water with a skimmer and let them drain. Season savoy cabbage with salt, a little pepper and nutmeg. Season the finished goulash with salt and pepper. Arrange goulash with dumplings and savoy cabbage vegetables. Sprinkle with parsley and serve garnished with marjoram