Beef Goulash with Bread Dumplings and Red Cabbage

Name: Beef Goulash with Bread Dumplings and Red Cabbage
Prep time: 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6 portions
Ingredients: 60 g onions; 40 g lard; 500 g red cabbage; 200 g apples; 30 g sugar; 30 g red wine vinegar; 150 g water; 100 g red wine; 1 dried bay leaf; ½ - 1 tsp fine sea salt; 1 pinch ground allspice; 1 vegetable stock cube (for 0.5 l); 2 juniper berries; 300 g slightly stale bread rolls; 5 sprigs fresh parsley; 80 g onions; 25 g unsalted butter; 220 g milk; 3 medium eggs; ½ - 1 tsp fine sea salt; 2 pinches ground black pepper; 2 pinches ground nutmeg; 30 g plain flour; 250 g water; 3 garlic cloves; 450 g onions; 30 g oil; 750 g stewing steak; 1 tsp sugar; 50 g tomato purée (concentrated)

4.3 8 évaluation

Préparation 40min

Total 1h 40min

6 portions

Ingrédients

Red Cabbage

onions quartered
60 g
lard
40 g
unsalted butter, diced
red cabbage cut in pieces (3-4 cm)
500 g
apples cored, cut in pieces (3-4 cm)
200 g
sugar
30 g
red wine vinegar
30 g
water
150 g
red wine
100 g
dried bay leaf
1
fine sea salt to taste
½ - 1 tsp
ground allspice
1 pinch
vegetable stock cube (for 0.5 l) crumbled
1
1 heaped tsp vegetable stock paste, homemade
juniper berries
2

Bread Dumplings

slightly stale bread rolls cut in pieces (1 cm)
300 g
slightly stale white bread, cut in pieces (1 cm)
fresh parsley leaves only
5 sprigs
onions quartered
80 g
unsalted butter diced, plus extra for greasing
25 g
milk
220 g
medium eggs
3
fine sea salt
½ - 1 tsp
ground black pepper
2 pinches
ground nutmeg
2 pinches

Beef Goulash and Steamed Dumplings

plain flour
30 g
water
250 g
garlic cloves
3
onions quartered
450 g
oil
30 g
clarified butter
stewing steak cut in pieces (2-3 cm), patted dry with paper towels
750 g
sugar
1 tsp
tomato purée (concentrated)
50 g
tinned chopped tomatoes
400 g
red wine
200 g
sweet paprika
2 Tbsp
fine sea salt
1 tsp
ground black pepper
½ tsp
ground caraway
½ tsp
caraway seeds
grated lemon zest
1 tsp
fresh marjoram
1 Tbsp
dried bay leaves
3
juniper berries
5
ground cloves
1 pinch
2 cloves
vegetable stock cube (for 0.5 l) crumbled
1
1 heaped tsp vegetable stock paste, homemade
currant jelly
1 heaped Tbsp