Napkin dumplings to the Burgundy pot

Name: Napkin dumplings to the Burgundy pot
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 300 g shallots or; 7-10 Tbsp small onions; 50 g smoked; 7-10 Tbsp streaky bacon; 750 g Beef goulash; 7-10 Tbsp salt, black pepper; 7-10 Tbsp Sweet paprika, nutmeg; 1/4 l Red wine (Burgundy); 4 Bread roll (from the previous day); 1/4 l milk, 1 egg (Gr. M); 1/2 bunch Parsley; 75 g butter/margarine; 40 g breadcrumbs, 50 g flour; 500 g Carrots; 100 g ripened cream

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

300 g shallots or
7-10 Tbsp small onions
50 g smoked
7-10 Tbsp streaky bacon
750 g Beef goulash
7-10 Tbsp salt, black pepper
7-10 Tbsp Sweet paprika, nutmeg
1/4 l Red wine (Burgundy)
4 Bread roll (from the previous day)
1/4 l milk, 1 egg (Gr. M)
1/2 bunch Parsley
75 g butter/margarine
40 g breadcrumbs, 50 g flour
500 g Carrots
100 g ripened cream

Directions

1
Peel the shallots. Dice bacon. Leave it crispy in the roasting pan and take it out. Dab off meat. Fry in bacon fat in portions, remove. Sauté shallots in the frying fat. Add meat. Season with salt, pepper and paprika. Gradually deglaze with 1/4 l water and wine. Cover and stew for about 1 1/2 hours
2
Dice the buns. Whisk milk, egg, salt and nutmeg. Pour over the rolls and leave to swell for 10-15 minutes
3
Wash and chop the parsley. Stir the fat until creamy. Knead both with breadcrumbs, 30 g flour and bread roll. Form a roll on a damp cloth, tie the ends together. Spoon through and cook the dumpling in boiling salted water at low heat for 35-45 minutes.
4
Peel, wash and slice the carrots diagonally. Add to the goulash about 20 minutes before the end of the cooking time and finish cooking. Mix sour cream and 20 g flour. Stir into the goulash, add bacon. Simmer for another 5 minutes, season to taste. Arrange everything
5
Drink: strong red wine