Turkey goulash with stuffed potato dumplings
easy
50 mins
50 mins
Ingredients
- 1 pack of raw potato dumplings (for 3/4 l liquid)
- 2 discs Toast
- 1 Garlic clove
- 2 TABLESPOONS Butter or margarine
- 3 medium-sized onions
- 2 TABLESPOONS Oil
- 600 g Turkey goulash
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/8 l dry white wine
- 250 g Carrots
- 1/2 package (150 g) frozen peas
- 100 g Whipped cream
- 1-2 TABLESPOONS Flour
- 1/2 bunch Parsley
- 7-10 Tbsp grated nutmeg
Directions
- 1
For the dumplings, stir the contents of the package into 3/4 litres of cold water and allow to swell for approx. 10 minutes. Remove the crusts from the bread and cut into small cubes. Peel garlic and crush finely. Heat the fat in a pan.
- 2
Sauté the garlic and bread cubes in it. Take out and let cool down. Peel and roughly dice the onions. Heat oil in a frying pan. Brown the meat in it in portions. Add onions, fry them and season with salt and pepper.
- 3
Deglaze with 1/2 litre of water and the wine, bring to the boil, cover and cook over medium heat for 30 minutes. Form 12 dumplings from the potato mixture with moistened hands. Press roasted bread cubes into the middle, form them again.
- 4
I
- 5
Whisk cream and flour, stir into the goulash, bring to the boil again and season to taste. Wash the parsley, put something aside for garnishing. Cut the rest into strips. Arrange dumplings and goulash on plates.
- 6
Sprinkle with nutmeg and parsley. Garnish with parsley leaves.
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