Potato dumplings with beef ragout

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 3
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 4
  • 1 red pepper
  • 250 g Mushrooms
  • 600 g Beef goulash
  • 2-3 TABLESPOONS Olive oil
  • 2 (80 g each) Onions
  • 2 TABLESPOONS Tomato paste
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2-3 TABLESPOONS + 200 g flour
  • 1 TEASPOON Sweet peppers
  • 250 ml dry red wine
  • 500 ml Meat broth (instant)
  • 1 kg floury potatoes
  • 6 Stem(s) Parsley
  • 150 g Durum wheat semolina
  • 2 Eggs (size M)
  • 40 g soft butter
  • 7-10 Tbsp grated nutmeg
  • 6 Tl thickened cranberries
  • 3 TABLESPOONS Whipped cream

Directions

  1. 1

    Clean, wash and chop the peppers. Clean and wash mushrooms. Cut large mushrooms smaller. Dab meat dry, possibly cut a little smaller. Heat oil in a frying pan. Brown the meat in it in portions over high heat, remove. Add bell peppers and mushrooms, fry for 2-3 minutes until golden brown and remove. In the meantime peel and chop the onions.

  2. 2

    Put the onions and tomato paste into the frying pan and fry briefly. Add meat again, season with salt and pepper. Sprinkle with 2-3 tablespoons of flour and sauté while stirring. Add paprika powder, deglaze with red wine, add broth, bring to the boil and loosen the roasting mixture. Cover and stew at low heat for about 2 hours. In the meantime, pour on some water or broth if necessary. Peel and wash the potatoes and cook in boiling salted water for 20-25 minutes. Wash parsley, dab dry and pluck leaves from the stalks. Coarsely chop the leaves. Drain the potatoes and let them evaporate briefly. Press the potatoes while they are still hot through a potato press and immediately stir in the semolina. Let the mixture cool down a little. Knead in 200 g flour, eggs and soft butter, season with salt and nutmeg. Chill the mixture for 20-30 minutes. Form 12 dumplings from the cold mixture, adding approx. 1/2 teaspoonful of cranberries in the middle of each dumpling.

  3. 3

    Coarsely chop the leaves. Drain the potatoes and let them evaporate briefly. Press the potatoes while they are still hot through a potato press and immediately stir in the semolina. Let the mixture cool down a little. Knead in 200 g flour, eggs and soft butter, season with salt and nutmeg. Chill the mixture for 20-30 minutes. Form 12 dumplings from the cold mixture, adding approx. 1/2 teaspoonful of cranberries in the middle of each dumpling. Bring water to the boil. Add the dumplings and let them simmer for about 15 minutes. Add cream, mushrooms and paprika to the goulash. Boil down goulash in an open roaster until it is creamy. Season to taste with salt and pepper. Arrange goulash and dumplings on plates. Sprinkle dumplings with chopped parsley. Cranberries taste good with it

  4. 4

    Bring water to the boil. Add the dumplings and let them simmer for about 15 minutes. Add cream, mushrooms and paprika to the goulash. Boil down goulash in an open roaster until it is creamy. Season to taste with salt and pepper. Arrange goulash and dumplings on plates. Sprinkle dumplings with chopped parsley. Cranberries taste good with it

  5. 5

    30 minutes waiting time

Nutrition Facts

KCAL
890 kcal
CARBS
105 g
FATS
23 g
PROTEINS
54 g

Categories & Tags

Main DishesheartyMeatBeef