Beef goulash with bread dumplings
easy
135 mins
135 mins
Ingredients
- 5 Bread roll (from the previous day)
- 1/4 l Milk
- 2 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 3 Onions
- 1 collar Parsley
- 50 g streaky smoked bacon
- 4 TABLESPOONS Flour
- 1 kg Beef goulash
- 300 g Shallots
- 3 TABLESPOONS Oil
- 1-2 TEASPOONS Rose peppers
- 200 g Courgette
- 200 g Tomatoes
- 150 g Cream cheese with herbs from Provence
- 7-10 Tbsp Thyme
Directions
- 1
For the dumplings cut the rolls into small cubes. Whisk milk, eggs, salt, pepper and nutmeg. Pour over the bread cubes. Leave to soak for about 1/2 hour. In the meantime peel and chop the onions.
- 2
Wash and chop the parsley. Dice bacon finely and leave it crispy. Add onions and let cool. Knead the parsley and 2 tablespoons of flour into the bread roll mixture. Leave to stand for about 3 hours.
- 3
For the goulash, wash the meat and pat dry. Peel the shallots. Heat the oil. Brown the meat and shallots in it all around. Season with salt and pepper. Dust with paprika and remaining flour.
- 4
Deglaze with 1 litre of water, bring to the boil, cover and cook for about 1 hour. Clean, wash and cut the zucchini and tomatoes into small pieces. Add to the goulash 1/4 hour before the end of the cooking time.
- 5
Stir in cream cheese. Season everything again. Form 12 dumplings from the bread roll mixture with wet hands, place in boiling salted water and cook for about 15 minutes. Serve goulash and dumplings garnished with fresh thyme.
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