Goulash Burgundy style with napkin dumplings

Name: Goulash Burgundy style with napkin dumplings
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 250 g Shallots; 300 g Carrots; 300 g Mushrooms; 2 TABLESPOONS Sunflower oil; 1.2 kg mixed goulash; 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Flour; 1/2 l dry red wine; 1 l Vegetable broth; 6 Stem(s) Thyme; 2 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g White bread; 300 ml Milk; 3 Eggs (size M); 1 bunch of parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

250 g Shallots
300 g Carrots
300 g Mushrooms
2 TABLESPOONS Sunflower oil
1.2 kg mixed goulash
2 TABLESPOONS Tomato paste
2 TABLESPOONS Flour
1/2 l dry red wine
1 l Vegetable broth
6 Stem(s) Thyme
2 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g White bread
300 ml Milk
3 Eggs (size M)
1 bunch of parsley

Directions

1
Peel the shallots and, depending on the size, possibly halve them. Peel and wash the carrots, quarter them lengthwise and cut into slices. Clean and clean the mushrooms and, depending on size, halve or quarter them.
2
Heat the oil in a frying pan. Fry the meat for 10-15 minutes while turning it. Add the prepared vegetables and mushrooms and continue frying for about 7 minutes. After about 5 minutes, stir in tomato paste.
3
Dust with flour and mix. Add red wine and stock. Bring to the boil and simmer for about 2 hours, stirring occasionally. Wash the thyme, dab dry and remove the leaves from the stalks. Season goulash with thyme, bay leaf, salt and pepper.
4
In the meantime, cut the bread into small cubes for the dumplings. Pour milk over them and soak for about 5 minutes. Add eggs and mix. Wash parsley, shake dry, pluck leaves from the stalks, chop and add to the dumpling mixture.
5
Season with salt and pepper and knead again. Form the roll mass into a roll on a damp tea towel. Tie the ends of the cloth together. Bring plenty of salted water to the boil in a large saucepan. Add the roll and let it simmer at low heat for about 45 minutes.
6
Remove the finished roll from the water. Remove cloth and cut dumplings into slices. Arrange dumplings and goulash.