Pork goulash with beer-cumin sauce and green dumplings

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Dab meat dry, possibly cut a little smaller. Peel and halve onions and cut them into thin slices. Heat oil in a roasting pan, fry onion in it at medium heat, take it out.

2. 2

   Brown the meat well all around. Season everything with salt and pepper. Add onions. Add 500 ml water and beer. Bring to the boil, stir in stock. Cover and stew for about 1 1/2 hours. For the dumplings cook 250 g potatoes in boiling water for about 25 minutes.

3. 3

   Pour off, rinse with cold water and peel off the skin. Peel 750 g potatoes and horseradish. Grate the raw potatoes finely, put them in a tea towel and squeeze them out well, catch the potato stock in a bowl and put it aside.

4. 4

   Grate horseradish and boiled potatoes also finely and mix with the raw potatoes. Season with salt. Drain potato water and mix the potato starch into the potato mixture. Cut bread into small cubes.

5. 5

   Melt the butter, fry the bread cubes in it until golden brown, take them out. Form 8 dumplings out of the potato mixture and place the bread cubes in the middle. Cook in boiling salt water for about 20 minutes. Wash the parsley, dab dry, put some aside for garnishing, chop the rest finely.

6. 6

   Remove the crusts from black bread and grate finely. Peel garlic and dice very finely. Add bread, garlic, caraway and cream to the goulash. Bring to the boil briefly and season to taste with salt and pepper. Lift the dumplings out of the water with a skimmer and let them drain.

7. 7

   Serve with the goulash. Sprinkle with chopped parsley. Garnish with tomato and set aside parsley.

Nutrition Facts

KCAL
630 kcal

CARBS
48 g

FATS
18 g

PROTEINS
62 g