Potato dumplings with paprika-bean goulash

Name: Potato dumplings with paprika-bean goulash
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 5 Onions; 1-2 TABLESPOONS clarified butter; 800 g mixed goulash; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground caraway; 1 TABLESPOON Sweet peppers; 1 TABLESPOON + 150 g flour; 300 ml Beef broth (instant); 200 ml dry red wine; 50 g streaky smoked bacon; 800 g floury potatoes; 75 g Durum wheat semolina; 1 egg (size M); 30 g soft butter; 7-10 Tbsp grated nutmeg; 2 red peppers; 200 g frozen broad beans; 100 g Whipped cream; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

5 Onions
1-2 TABLESPOONS clarified butter
800 g mixed goulash
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground caraway
1 TABLESPOON Sweet peppers
1 TABLESPOON + 150 g flour
300 ml Beef broth (instant)
200 ml dry red wine
50 g streaky smoked bacon
800 g floury potatoes
75 g Durum wheat semolina
1 egg (size M)
30 g soft butter
7-10 Tbsp grated nutmeg
2 red peppers
200 g frozen broad beans
100 g Whipped cream
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Parsley

Directions

1
Peel and finely dice the onions. Cover cubes of 2 onions and put aside. Heat clarified butter. Fry the goulash in it over high heat. Add tomato paste and 3 chopped onions and fry briefly.
2
Season with salt, pepper and caraway. Dust with paprika and flour. Sweat gently. Add stock and wine. Cover goulash and stew for about 1 hour. In the meantime, dice bacon finely for the dumplings and leave it crisp in a pan without fat.
3
Add the rest of the onion cubes and fry briefly until transparent. Set aside and let cool. Wash 400 g potatoes and cook in boiling water for about 20 minutes. In the meantime peel and wash 400 g potatoes.
4
Hang a damp tea towel over a bowl and rub the potatoes into it. Squeeze the grated potatoes well. Put the pressed potato water aside until the starch has settled (10-15 minutes).
5
Drain the potatoes, quench, peel and press them through a potato ricer while still hot. Add semolina, grated potatoes and starch and let it swell for 5-10 minutes. Add 150 g flour, egg and soft fat to the potato mixture and mix everything with the dough hooks of the hand mixer to a smooth dough.
6
Season with salt and nutmeg. Form 8 dumplings from the dough with wet hands. Press a hollow into the dough and add some of the bacon-onion mixture. Bring water to the boil in a large pot and put dumplings in.
7
Leave to infuse at low heat for 15-20 minutes. In the meantime, quarter the peppers, wash the seeds and cut them into bite-sized pieces. Add the peppers and braise for 10 minutes. Add the beans to the goulash 7 minutes before the end of cooking time.
8
Refine goulash with cream. Add lemon zest to the goulash. Season to taste again. Arrange goulash and dumplings on plates and garnish with fresh parsley.