Goulash pot with gnocchi

Name: Goulash pot with gnocchi
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Vegetable onion (approx. 400 g); 2 Garlic cloves; 3 TABLESPOONS Oil; 1 kg Pork goulash; 7-10 Tbsp salt, white pepper; 2 TABLESPOONS Tomato paste; 2 easy go. Tbsp. flour; 1/4 l White or red wine; 2 TEASPOONS clear broth (instant); 1-2 stem(s) fresh or 1/2-1 tsp dried sage; 500 g Tomatoes; 4 discs Breakfast bacon (Bacon); 1 pack of Gnocchi (a. d. cooling shelf)

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Vegetable onion (approx. 400 g)
2 Garlic cloves
3 TABLESPOONS Oil
1 kg Pork goulash
7-10 Tbsp salt, white pepper
2 TABLESPOONS Tomato paste
2 easy go. Tbsp. flour
1/4 l White or red wine
2 TEASPOONS clear broth (instant)
1-2 stem(s) fresh or 1/2-1 tsp dried sage
500 g Tomatoes
4 discs Breakfast bacon (Bacon)
1 pack of Gnocchi (a. d. cooling shelf)

Directions

1
Peel onion and garlic. Cut onion into slices, chop garlic. Heat oil in a frying pan. Fry the meat in portions. Fry onion and garlic briefly. Add all the meat again. Season with salt and pepper
2
Stir in tomato paste and flour, sweat briefly. Stir in wine, 3/8 l water and stock, bring to the boil. Wash and add sage. Cover and stew for about 45 minutes
3
Wash and dice the tomatoes. Add to goulash and cook for about 10 minutes. Cut bacon into strips and fry until crispy. Gnocchi in boiling salted water for about 2 minutes
4
(see packing instructions). Season goulash to taste. Serve with gnocchi and sprinkle with bacon