Juice goulash in the style of the coachman
easy
120 mins
120 mins
Ingredients
- 300 g small mushrooms
- 350 g Carrots
- 150 g streaky smoked bacon
- 2 (400 g each) large onions
- 500 g Pork and beef goulash
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 TABLESPOON Flour
- 2 TEASPOONS Sweet peppers
- 1 TABLESPOON Instant clear broth
- 1/2 bunch Marjoram
- 1 package (750 g) Dumpling dough "half and half" (refrigerated shelf)
- 1 medium onion
Directions
- 1
Clean and trim the mushrooms. Peel and wash carrots and cut them into slices. Cut bacon into large cubes. Peel and roughly dice the vegetable onions. Dab meat dry. Heat two tablespoons of oil in a frying pan, fry the meat in two portions and remove.
- 2
Season with salt and pepper. Fry the bacon in hot frying fat, add the mushrooms and fry for one or two minutes. Add carrots and onions and fry for another two to three minutes while turning. Dust with flour and sauté while turning.
- 3
Add the meat and add 750 millilitres of water. Bring to the boil, stir in paprika powder and stock. Wash marjoram, dab dry, put something aside for garnishing, add remaining marjoram stalks to the goulash.
- 4
Cover and stew for about 1 1/2 hours. Put potato mixture into a bowl and knead. Cut off with two tablespoons of dumplings. Portionwise in boiling salt water twelve
- 5
Remove with a skimmer, drain and keep warm. Peel onion and cut into fine rings. Heat a tablespoon of oil and fry the rings until golden brown. Season goulash with salt and pepper.
- 6
Arrange the goulash with the potato dumplings, spread onion rings on top. Garnish with marjoram set aside.
Nutrition Facts
870 kcal
59 g
40 g
67 g
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