Spicy paprika goulash

Name: Spicy paprika goulash
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 Onions; 750 g Mixed goulash (beef and pork); 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 1/8 l dry red wine; 2 red peppers; 150 g Mushrooms; 1 pack of Potato dumplings half & half (6x1, 200 g); 40 g Butter; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Rose hot peppers; 1/2 bunch Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 Onions
750 g Mixed goulash (beef and pork)
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
1/8 l dry red wine
2 red peppers
150 g Mushrooms
1 pack of Potato dumplings half & half (6x1, 200 g)
40 g Butter
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Rose hot peppers
1/2 bunch Parsley

Directions

1
Peel and chop the onions. Sauté the goulash in portions in hot clarified butter. Season with salt and pepper. Add the onions to the meat and fry briefly. Dust with flour, sweat and deglaze with wine and 1/4 litre of water.
2
Bring to the boil and braise at medium heat for about 1 hour. Clean, wash and cut the peppers into large pieces. Wash, clean and possibly halve the mushrooms. Add vegetables to the meat and cook for another 30 minutes.
3
Put the dumplings in a large pot of cold water. Bring to the boil, add some salt and let it boil for about 1 minute. Let it simmer at low heat for about 15 minutes. Melt butter, add breadcrumbs and roast until golden brown.
4
Quench dumplings cold and remove cooking bag. Pour the hot butter over the dumplings. Season goulash with salt and paprika to taste. Wash parsley, dab dry and chop finely. Sprinkle goulash with it.
5
Dumplings on the side.