Dumplings with mushroom goulash

Name: Dumplings with mushroom goulash
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 4 Potato dumplings half & half in cook bag; 300 g pink mushrooms; 1 collar (approx. 180 g) Spring onions; 1 Garlic clove; 100 g Celery; 1 disc (approx. 100 g) Kassel; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 100 g Fresh cream; 7-10 Tbsp Pepper; 20 g Butter; 7-10 Tbsp Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

4 Potato dumplings half & half in cook bag
300 g pink mushrooms
1 collar (approx. 180 g) Spring onions
1 Garlic clove
100 g Celery
1 disc (approx. 100 g) Kassel
7-10 Tbsp Salt
1 TABLESPOON Oil
100 g Fresh cream
7-10 Tbsp Pepper
20 g Butter
7-10 Tbsp Parsley

Directions

1
Put the dumplings in a cooking bag in a pot with cold salted water. Bring to the boil and let it simmer at low heat for about 15 minutes. Clean the mushrooms, if necessary clean them with a brush and halve them.
2
Clean and wash spring onions and cut into fine rings. Peel garlic and chop finely. Wash celery and cut into cubes. Cut the smoked pork loin into cubes. Heat oil in a pan.
3
Sauté the mushrooms. Add smoked pork, spring onions, garlic, celery and steam for about 1 minute. Stir in crème fraiche. Season with salt and pepper and simmer for about 1/2 minute.
4
Arrange mushroom goulash on plates. Take out dumplings and put them under cold water for a short time. Open the cooking bag carefully. Arrange dumplings on the goulash. Brown the butter in a pan and pour over the dumplings.
5
Garnish with parsley.