Cream goulash with bread dumplings

Name: Cream goulash with bread dumplings
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g Bread rolls from the previous day; 250 ml Milk; 5 (approx. 300 g ) Onions; 750 g mixed goulash; 200 g Tomatoes; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sweet peppers; 1 TABLESPOON Flour; 500 ml Beef broth (instant); 1 TEASPOON Oil; 2 Eggs; 7-10 Tbsp grated nutmeg; 100 g Whipped cream; 7-10 Tbsp Tomato and fresh herbs

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g Bread rolls from the previous day
250 ml Milk
5 (approx. 300 g ) Onions
750 g mixed goulash
200 g Tomatoes
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sweet peppers
1 TABLESPOON Flour
500 ml Beef broth (instant)
1 TEASPOON Oil
2 Eggs
7-10 Tbsp grated nutmeg
100 g Whipped cream
7-10 Tbsp Tomato and fresh herbs

Directions

1
Cut the rolls into small cubes. Pour hot milk over them and let them steep for 1 hour. In the meantime peel and finely dice the onions. Wash the meat and dab dry. Clean, wash and quarter the tomatoes, scrape out the seeds and put aside.
2
Heat clarified butter. Fry the goulash over a high heat. Add 3 chopped onions to the meat and fry briefly. Season with salt and pepper. Dust with paprika and flour, sweat slightly.
3
Pour on the stock, add the tomatoes. Cover the goulash and stew for about 40 minutes. Meanwhile fry 2 onions for the dumplings in hot oil until translucent. Add to the soaked rolls. Mix with the eggs and season with salt, pepper and nutmeg.
4
Form 12 small dumplings with wet hands. Put them into plenty of boiling salted water. Let it simmer for about 15 minutes at low heat. Refine goulash with cream, season again. Cut tomato quarters in half, add to goulash and braise for another 15 minutes.
5
Serve goulash and bread dumplings in portions garnished with tomato wedges and fresh herbs.