Bohemian dumplings with game ragout
easy
90 mins
90 mins
Ingredients
- 1 kg Game goulash (cut by the butcher)
- 2 Onions
- 2 TABLESPOONS Oil
- 2 TABLESPOONS Tomato paste
- 1 Garlic clove
- 3 Juniper berries
- 1 Bay leaf
- 1 sprig of rosemary
- 1 glass jar (580 ml; 314 g glass weight) Chanterelles
- 250 g Mushrooms
- 50 g Butter or margarine
- 3 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 TEASPOON Baking Powder
- 425 g Flour
- 100 ml Milk
- 150 g Whipped cream
- 1/8 l Red wine
- 25 g streaky smoked bacon
- 1/2 bunch Parsley
Directions
- 1
Wash the meat, dab dry. Peel and chop the onions. Heat oil in a pan. Brown the onions and meat in it in portions and put them into a large pot. Sweat tomato paste in the frying fat.
- 2
Deglaze with 1/2 litre water, bring to the boil and pour into the meat. Peel the garlic clove and add it to the meat with juniper berries, bay leaf and rosemary. Simmer covered for one hour. In the meantime drain the chanterelles.
- 3
Clean and halve the mushrooms. Heat 10 grams of fat in a frying pan and fry the mushrooms. Add mushrooms to the ragout. For the dumplings, stir the remaining fat with the whisk of the hand mixer until foamy.
- 4
Gradually add eggs, salt, pepper and nutmeg. Mix 400 g flour with baking powder, sieve and add. Stir in milk. Knead dough with the dough hooks of the hand mixer until bubbles appear.
- 5
Halve the dough and form two rolls with floured hands. Leave to stand in boiling salt water at low heat for 25-30 minutes. Mix cream and remaining flour and stir into the ragout with red wine.
- 6
Simmer for about two minutes. Season to taste with salt and pepper. Dice the bacon and skip it in the pan. Wash parsley, dab dry, chop and add to bacon. Cut dumplings into slices with a twisted thread.
- 7
Arrange the ragout on a deep plate with the dumpling slices and sprinkle with parsley bacon.
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