Beef goulash with shallots and carrots
easy
120 mins
120 mins
Ingredients
- 300 g Shallots
- 50 g streaky smoked bacon
- 2 TABLESPOONS Oil
- 750 g Beef goulash
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sweet peppers
- 500 g Carrots
- 4 Bread rolls (from the previous day, but not hard)
- 1/4 l Milk
- 1 egg (size M)
- 7-10 Tbsp grated nutmeg
- 1/2 bunch Parsley
- 75 g butter or
- 7-10 Tbsp Margarine
- 40 g Breadcrumbs
- 50 g Flour
- 100 ml liquid sour cream
Directions
- 1
Peel the shallots. Cut the bacon into strips and let it brown in a pan and take it out. Put some oil in the pan and fry the goulash in portions, take it out.
- 2
Place the shallots in the pan and fry until golden brown. Add the meat to the shallots. Season with salt, pepper and paprika and deglaze with 1/4 litre water. Cover and stew for 1 - 1 1/2 hours. Clean and wash the carrots and cut them into diagonal slices.
- 3
Add to the goulash 20 minutes before the end of the cooking time together with another 1/4 litre of water. For the dumpling, dice rolls. Mix milk, egg, salt and nutmeg. Pour over the bread roll cubes and let it swell for 10-15 minutes.
- 4
Wash the parsley, dab dry and chop finely, except for a little to garnish. Stir the fat until creamy. Stir in egg briefly. Then add breadcrumbs, 25 g flour and parsley. Finally, add the bread roll cubes.
- 5
Form a round, oblong loaf and wrap it in a damp napkin or gauze cloth. Tie the ends together. Hang the dumpling in boiling salted water, cover it and let it simmer for about 30 minutes at low to medium heat.
- 6
Drain on kitchen paper for 5 minutes and leave to rest. For the goulash, mix sour cream and remaining flour and stir into the stew stock. Add bacon again. Bring to the boil again for another few minutes.
- 7
Season goulash with salt, pepper and paprika. Serve with the napkin dumpling.
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