Bohemian dumplings with pork goulash

Name: Bohemian dumplings with pork goulash
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS Oil; 750 g Pork goulash; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 bundle (500 g) Soup Greens; 1 package (400 g) Bohemian dumplings; 2 bags of "Hunter Sauce"; 3-4 Tbsp Whipped cream; 7-10 Tbsp Parsley; 7-10 Tbsp flat leaf parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS Oil
750 g Pork goulash
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 bundle (500 g) Soup Greens
1 package (400 g) Bohemian dumplings
2 bags of "Hunter Sauce"
3-4 Tbsp Whipped cream
7-10 Tbsp Parsley
7-10 Tbsp flat leaf parsley

Directions

1
Heat the oil in a pan and fry the meat in it over a medium heat until it is firm all around. Season with salt and pepper. In the meantime clean, wash and peel the soup greens and cut them into pieces. Add to the meat and fry for 3-4 minutes. Deglaze with 300 ml water and braise on low heat for 12-15 minutes. Remove the dumplings from the packet and place them flat side down in a wide pot of boiling salted water. Cook for about 10 minutes with closed lid and low heat.
2
Stir the sauce powder into 200 ml cold water and add to the goulash while stirring. Bring to the boil and cook over low heat for about 1 minute, stirring occasionally. Refine with cream and season to taste with salt and pepper. Remove the dumplings from the water and cut into slices. Arrange on a plate together with the goulash. Sprinkle with parsley and serve garnished with parsley as desired