Goulash soup with crème fraîche dumplings

Name: Goulash soup with crème fraîche dumplings
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 7
Ingredients: 1 red chilli pepper; 750 g Onions; 2 Garlic cloves; 1 red and green peppers; 100 g streaky smoked bacon; 1 kg mixed goulash; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Tomato paste; 2 heaped Tbsp Flour; 2 TEASPOONS Sweet peppers; 2 TEASPOONS dried thyme; 1/4 l dry red wine; 150 g Fresh cream; 1 pack of Half and half dumplings.; 7-10 Tbsp Nutmeg

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 7

1 red chilli pepper
750 g Onions
2 Garlic cloves
1 red and green peppers
100 g streaky smoked bacon
1 kg mixed goulash
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Tomato paste
2 heaped Tbsp Flour
2 TEASPOONS Sweet peppers
2 TEASPOONS dried thyme
1/4 l dry red wine
150 g Fresh cream
1 pack of Half and half dumplings.
7-10 Tbsp Nutmeg

Directions

1
Wash, carve, core and finely chop the chilli. Peel onions and garlic, clean and wash the bell peppers. Dice everything. Dice the bacon. Dab the meat dry and chop it smaller if necessary.
2
Heat the oil in a large pot. Brown the meat in it in portions. Season with salt and pepper and remove. Fry the onions, garlic, paprika, chilli and bacon in the frying fat
3
3. add tomato paste and flour and sauté Add meat again. Season with sweet paprika and thyme. Deglaze with 1 1/2 l water and red wine. Bring to the boil, cover and stew for 1 1/4-1 1/2 hours
4
Put 600 ml (not 750 ml!) cold water and crème fraîche in a bowl. Stir in dumpling powder. Season with salt, pepper and nutmeg and let it swell for about 10 minutes. Form walnut-sized dumplings with moistened hands. Put them into boiling salted water and let them simmer at low heat for about 10 minutes
5
Lift out the dumplings and let them drain. Season goulash soup with salt and pepper to taste again. Serve with the crème fraîche dumplings