Irish beef goulash with Parmesan dumplings

Name: Irish beef goulash with Parmesan dumplings
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 1 collar Soup Greens; 4 Onions; 1 kg Beef goulash; 3-4 Tbsp Oil; 7-10 Tbsp salt, pepper, nutmeg; 4 TABLESPOONS Tomato paste; 1 can(s) (440 ml each) Black beer (e.g. Guinness); 2 TEASPOONS Vegetable broth (instant); 2 red peppers; 400 g brown mushrooms; 5 Stem/s Thyme; 120 g Parmesan (piece); 100 ml Milk; 125 g Butter; 250 g Flour; 1 TEASPOON Baking Powder

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

Here a real Sunday dinner is stewing on the stove! The particularly spicy Parmesan dumplings cook in the same pot - simply delicious!

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

1 collar Soup Greens
4 Onions
1 kg Beef goulash
3-4 Tbsp Oil
7-10 Tbsp salt, pepper, nutmeg
4 TABLESPOONS Tomato paste
1 can(s) (440 ml each) Black beer (e.g. Guinness)
2 TEASPOONS Vegetable broth (instant)
2 red peppers
400 g brown mushrooms
5 Stem/s Thyme
120 g Parmesan (piece)
100 ml Milk
125 g Butter
250 g Flour
1 TEASPOON Baking Powder

Directions

1
For the goulash, clean or peel, wash and roughly dice the soup greens. Peel and chop the onions. Dab meat dry, if necessary cut smaller.
2
Heat the oil in a frying pan and fry the meat in it in portions all around. Season with salt and pepper and remove. Sauté the vegetables and onions in the frying fat, stir in the tomato paste and sauté briefly. Add the meat again, deglaze with beer and simmer for approx. 3 minutes. Stir in 1 l water and stock and bring to the boil. Cover and stew for about 2 hours, stirring occasionally.
3
Clean, wash and cut the peppers into pieces. Clean the mushrooms, possibly wash them and halve or quarter them. Wash thyme, shake dry and pluck coarsely. Add everything to the goulash approx. 30 minutes before the end of the cooking time and braise with it.
4
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). For the dumplings grate Parmesan finely. Heat milk and butter. Mix flour, baking powder and parmesan. Add milk-butter mix. Knead to a smooth dough, season with some salt and nutmeg. Form into balls (approx. 3 cm Ø), spread on the goulash and bake in a hot oven without lid for approx. 20 minutes.