Fiakergulash with bread dumplings

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Peel garlic and onions. Finely chop the garlic. Cut onions into rings, except for 1. Heat 2 tablespoons of oil in a large casserole dish. Fry onion rings in it until golden brown. Sprinkle with 2 tsp. paprika powder and sauté briefly.

2. 2

   Season with vinegar and take out.

3. 3

   Dab the goulash dry and heat 2 tablespoons of oil in a pot. Brown the meat all around in portions. Fry the garlic briefly at the end. Add all the meat again. Season with salt, pepper, 1 tsp. caraway and 1-2 tsp. marjoram.

4. 4

   Stir in tomato paste and sweat briefly. Deglaze with 1⁄4 l water, bring to the boil. Add the onion rings. Everything covered 1 1⁄4-1 1⁄2 Stew for several hours, gradually adding approx. 3⁄4 l of hot water.

5. 5

   For the dumplings cut the rolls into small cubes. Bring the milk to the boil, pour over it and soak for about 30 minutes. Finely dice the remaining onion. Fry in 1 tbsp. hot oil for about 4 minutes. Wash parsley, shake dry, remove leaves and chop finely.

6. 6

   Add onion cubes, parsley and 3 eggs to the rolls. Season with salt and pepper and mix well. Form 8 dumplings from the mixture with moistened hands. Put the dumplings into plenty of boiling salted water and let them simmer at medium heat for 15-20 minutes.

7. 7

   In the meantime cut the sausage into slices. Cut cucumbers into very thin slices. Boil 4 eggs for 7-8 minutes. Add the sausages to the goulash about 5 minutes before the end of the cooking time. Quench the eggs, peel them and cut them in half lengthwise.

8. 8

   Season goulash with salt and pepper. Serve with egg halves and bread dumplings. Spread cucumber slices on top.

Nutrition Facts

KCAL
940 kcal

CARBS
51 g

FATS
50 g

PROTEINS
64 g