Beef goulash with savoy cabbage & dumplings

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Directions

1. 1

   Peel onions and garlic. Chop the onions, except for 2 pieces, and fry them in hot lard in an ovenproof pot until golden brown. Sweat tomato paste and paprika briefly. Deglaze with broth, bring to the boil and simmer for about 30 minutes

2. 2

   Cut the garlic into slices. Cut the chilli lengthwise, remove seeds. Add both to the pot with bay leaf, caraway and marjoram

3. 3

   If necessary, cut the meat cubes smaller and pat dry. Add to the onions. Season with salt and pepper. Then braise open in a hot oven (electric cooker: 175-200°C/circulating air: 150-175 °C/gas: level 2-3) for approx. 3 hours

4. 4

   Dice the buns. Warm the milk and pour over it. Finely dice 1 onion, add with eggs. Season with salt and pepper. Mix everything well and let it swell covered for about 1 hour

5. 5

   Clean, wash and cut the savoy cabbage into strips. Peel and finely chop 1 onion. Fry in hot fat with the savoy cabbage. Season with salt and pepper. Pour 150 ml water on it, bring to the boil. Steam everything covered for 20-30 minutes

6. 6

   Form approx. 8 dumplings from the dumpling mixture and put them in plenty of boiling salted water. Let simmer at low heat for 15-20 minutes

7. 7

   Wash and chop the parsley. Season savoy cabbage with nutmeg and goulash with salt and pepper. Arrange everything and sprinkle with parsley

Nutrition Facts

KCAL
440 kcal

CARBS
10 g

FATS
17 g

PROTEINS
58 g