Sausage goulash with dumpling

Name: Sausage goulash with dumpling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g mixed goulash; 250 g Mushrooms; 2 colourful peppers; 2 Onions; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Bay leaves; 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Flour; 1 pack of 12 dumplings half and half; 1 (200 g) Cup of whipped cream; 300 g Vienna sausage; 7-10 Tbsp Parsley and rosemary

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g mixed goulash
250 g Mushrooms
2 colourful peppers
2 Onions
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Bay leaves
2 TABLESPOONS Tomato paste
2 TABLESPOONS Flour
1 pack of 12 dumplings half and half
1 (200 g) Cup of whipped cream
300 g Vienna sausage
7-10 Tbsp Parsley and rosemary

Directions

1
Wash the meat and dab dry. Wash, clean and halve the mushrooms. Clean, wash and cut the peppers into pieces. Peel and chop onions. Fry the meat in hot oil in portions. Finally fry the onions, peppers and mushrooms.
2
Add meat again. Season with salt, pepper and bay leaf. Stir in tomato paste. Dust with flour. Deglaze with 3/4 litre water. Cover and stew for about 1 hour. In the meantime stir dumpling powder into 3/4 litre cold water, let it swell for 10 minutes. Form about 12 dumplings with moistened hands. Put them into plenty of boiling salted water. Let it simmer at low heat for about 20 minutes. Refine goulash with cream. Cut the sausages into slices and heat them up.
3
In the meantime stir dumpling powder into 3/4 litre cold water, let it swell for 10 minutes. Form about 12 dumplings with moistened hands. Put them into plenty of boiling salted water. Let it simmer at low heat for about 20 minutes. Refine goulash with cream. Cut the sausages into slices and heat them up. Season to taste again. Serve everything garnished with parsley and rosemary