Pork goulash with beer-cumin sauce and green dumplings

Name: Pork goulash with beer-cumin sauce and green dumplings
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Pork goulash; 2 Onions; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt, pepper; 1⁄2 Tsp ground caraway; 1 (0,33 l) bottle of beer (e.g. Pils); 2 discs brown bread; 5 TABLESPOONS Whipped cream; 250 g + 750 g floury potatoes; 1 TABLESPOON Butter; 1 washer Toast; 20 g fresh or 1 tsp grated horseradish (glass); 7-10 Tbsp Salt

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Pork goulash
2 Onions
2 TABLESPOONS clarified butter
7-10 Tbsp salt, pepper
1⁄2 Tsp ground caraway
1 (0,33 l) bottle of beer (e.g. Pils)
2 discs brown bread
5 TABLESPOONS Whipped cream
250 g + 750 g floury potatoes
1 TABLESPOON Butter
1 washer Toast
20 g fresh or 1 tsp grated horseradish (glass)
7-10 Tbsp Salt

Directions

1
For the goulash, pat the meat dry and cut it into smaller pieces if necessary. Peel and halve onions and cut them into thin slices. Heat 1 tbsp. clarified butter in a casserole. Brown the onions in it and take them out.
2
Heat 1 tbsp. clarified butter in the frying fat. Sauté the meat in portions. Season with salt and pepper. Put onions and meat back into the pot. Add approx. 1⁄2 l water and caraway seeds.
3
Bring to the boil, cover and stew for about 1 1⁄2 hours. Pour on beer after approx. 30 minutes.
4
For the dumplings* wash 250 g potatoes and cook covered in water for about 20 minutes. Heat butter. Cut the toast into small cubes and roast in it until golden brown. Take out. Rinse and peel the potatoes.
5
Peel 750 g potatoes and horseradish. Grate raw potatoes finely and squeeze them well in a tea towel. Collect the potato water and let it stand until the starch has settled on the bottom.
6
Grate horseradish and boiled potatoes finely. Mix with raw potatoes and well 1⁄2 tsp. salt. Carefully drain off the potato water and mix the settled starch into the potato mixture.
7
Form approx. 8 dumplings from the potato mixture and place bread cubes in the middle. Let the dumplings simmer in boiling salt water for about 20 minutes.
8
For the goulash, remove the crusts from brown bread and grate finely. Add to the goulash with cream. Bring to the boil again, season with salt and pepper. Serve with the green dumplings. Drink tip: beer, e.g. Freiberger Pils.