Sweet and sour mushroom goulash with small \"cotton\" dumplings

Name: Sweet and sour mushroom goulash with small \"cotton\" dumplings
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 Shallots; 1 Garlic clove; 60 g Bacon; 1 TEASPOON clarified butter; 1 TEASPOON demerara sugar; 30 ml Red wine vinegar; 600 ml Beef broth; 200 g white and brown mushrooms; 1/2 Organic orange and organic lemon; 60 ml Old Aceto Balsamic vinegar; 1 TEASPOON ground caraway; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 1 TEASPOON Sweet peppers; 1⁄2 Tsp Cayenne pepper; 300 g peeled, cooked potatoes (preferably cooked the day before); 3 TSP Wheat starch; 2 TABLESPOONS Flour; 1⁄4 Federation Parsley; 7-10 Tbsp Sugar and vinegar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 Shallots
1 Garlic clove
60 g Bacon
1 TEASPOON clarified butter
1 TEASPOON demerara sugar
30 ml Red wine vinegar
600 ml Beef broth
200 g white and brown mushrooms
1/2 Organic orange and organic lemon
60 ml Old Aceto Balsamic vinegar
1 TEASPOON ground caraway
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
1 TEASPOON Sweet peppers
1⁄2 Tsp Cayenne pepper
300 g peeled, cooked potatoes (preferably cooked the day before)
3 TSP Wheat starch
2 TABLESPOONS Flour
1⁄4 Federation Parsley
7-10 Tbsp Sugar and vinegar

Directions

1
Peel and finely chop the shallots. Peel and chop the garlic. Dice bacon finely. Heat clarified butter in a large pot. Fry shallots, garlic and bacon in it. Sprinkle with brown sugar and caramelise briefly. Deglaze with red wine vinegar, fill up with stock, bring to the boil. Clean, clean and quarter the mushrooms, fry them slowly in a large pan without fat
2
Wash the orange and lemon, rub dry and grate the peel. Squeeze the fruit. Add the balsamic vinegar, caraway seeds, salt, pepper, orange and lemon peel and juice, paprika powder and cayenne pepper to the pot, pull aside. Add the mushrooms to the stock, bring to the boil and let it simmer for about 10 minutes
3
Press the potatoes through a potato ricer. Mix with 2 tsp. starch, flour and 1 pinch of salt to a firm dough. Form small dumplings (2-3 cm Ø) and let them simmer in a pot with boiling, slightly salted water for 5-6 minutes
4
Stir 1 teaspoon of starch into 1 tablespoon of water until smooth and thicken the stock slightly. Lift the dumplings out of the cooking water and add to the stock. Bring the mushroom goulash to the boil again. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Add to the soup. Season to taste with salt, pepper, sugar and vinegar