152
Goulash with bohemian dumplings
Serves 4
Ingredients:
For the dumplings:
2 white rolls
1
/
4
litre milk
20 g fresh yeast
Sugar
Salt
1 egg
500 g flour
For the goulash:
600 g shoulder of beef off
the bone
Salt and freshly ground
black pepper
300 g onions
200 g small cocktail onions
6 tbsp oil
2 tbsp Spanish paprika
1 tsp hot paprika
1 tsp whole caraway seeds
2 tbsp tomato purée
300 ml red wine
200 ml vegetable stock
1 bunch marjoram
200 g crème fraîche
1 tsp ground caraway
Method:
1. To make the dumplings, dice the bread rolls.
Warm the milk, and soak the bread in it. Stir
the yeast, a pinch of sugar, 1 tsp salt and the
egg into the warm milk. Sieve the flour into
a large bowl, pour in the milk mixture, and
knead to a smooth dough. Halve the dough,
and form 2 loaves. Cover with a tea-towel,
and leave in a warm place for 40 minutes to
rise.
2. Cut the beef into 2.5 cm pieces, and season
with salt and pepper. Peel and finely dice the
onions. Peel the cocktail onions, and leave
whole. Brown the meat in 2 lots in 4 tbsp hot
oil. Then sauté both types of onion in the
remaining oil until light brown. Add the
meat, paprika, caraway and tomato purée,
and stir in the wine and vegetable stock.
3. Wash the marjoram, and add half of it to the
meat. Transfer the meat to a solid container,
cover with foil or heat-resistant cling film,
and cook for 1 hour 20 minutes at 100°C.
4. 16 minutes before the end of the cooking
time, place the dumplings in a perforated
container lined with greased baking paper in
the steam oven and steam with the meat.
When cooked, slice with kitchen string.
Season the crème fraîche with ground
caraway and salt. Strip the rest of the
marjoram leaves from the stalks.
5. Serve the goulash and sliced dumplings
garnished with a spoonful of caraway crème
fraîche and scatter with some fresh marjoram
leaves.
Tip
For a thicker goulash, mix some flour
into some crème fraîche, and stir
carefully into the goulash. Cook the
goulash for a further 10 minutes to
cook the flour.
