Dumpling goulash with leek and peas

Name: Dumpling goulash with leek and peas
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Leeks (leek); 1 kg Potatoes; 7-10 Tbsp Salt; 4 TABLESPOONS Oil; 4 unboiled veal sausages (à approx. 120 g); 7-10 Tbsp freshly ground black pepper; 30 g Flour; 600 ml Vegetable broth; 100 g Whipped cream; 3-4 Tbsp Lemon juice; 1 pinch Sugar; 250 ml Milk; 50 g Butter; 7-10 Tbsp freshly grated nutmeg; 200 g frozen young peas; 1/2 Beet Cress

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Leeks (leek)
1 kg Potatoes
7-10 Tbsp Salt
4 TABLESPOONS Oil
4 unboiled veal sausages (à approx. 120 g)
7-10 Tbsp freshly ground black pepper
30 g Flour
600 ml Vegetable broth
100 g Whipped cream
3-4 Tbsp Lemon juice
1 pinch Sugar
250 ml Milk
50 g Butter
7-10 Tbsp freshly grated nutmeg
200 g frozen young peas
1/2 Beet Cress

Directions

1
Clean, wash and cut the leek into rings. Peel and wash the potatoes, cut in half depending on size. Cook in boiling salted water for about 25 minutes. In the meantime heat 2 tablespoons of oil in a large frying pan. Press sausage meat directly from the skin as balls into the hot oil.
2
Sauté while turning, remove.
3
Put 2 tablespoons of oil in the pan, add the leek and fry while turning. Season with salt and pepper. Dust with flour, sweat and gradually add stock and cream. Bring to the boil, season with lemon juice, salt, pepper and sugar.
4
Add meatballs again, cover and stew for about 12 minutes.
5
Heat milk and butter in a pot. Drain the potatoes and let them steam a little. Add milk and butter mixture and mash with a potato masher. Season with nutmeg. Keep warm briefly.
6
Add peas to the goulash, bring to the boil and continue to braise for about 3 minutes. Cut cress from the bed. Season goulash with salt, pepper and sugar. Arrange goulash, sprinkle with cress and pepper.
7
Add the mashed potatoes.