Summary

Ingredients

• 1.6 kg beef from the topside
• 200 g smoked bacon, mixed
• 2 vegetable onion (s)
• 4 garlic clove (s)
• 2 red pepper (s)
• 500 g bunch carrots
• 200 g pickled cucumber (s)
• 200 ml cucumber liquid from the pickles
• 8 stalk / s thyme
• 3 tablespoon rapeseed oil or sunflower oil
• 4 bay leaves
• 50 g mustard, medium hot or hot, or mixed 1: 1
• some salt and pepper, black from the mill
• some paprika powder, noble sweet or hot pink
• some sugar
• 500 ml red wine, drier
• 1 ¾ liter vegetable broth or 875 ml vegetable broth and 875 ml beef broth
• 750 g dumplin douh for potato dumplins, half and half
• 2 tablespoon clarified butter
• Cornstarch, approx. 1 - 2 teaspoons

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Instructions

1. Rinse the beef, pat dry and dice, dice the bacon as well. Peel the onions and garlic and dice finely. Halve the peppers, clean, rinse and dice.
2. Clean, peel, wash and slice the bunch of carrots. Cut the pickles into slices as well. Rinse the thyme, shake it dry and pluck the leaves from the stems.
3. Leave the bacon cubes in a large casserole and then remove them. Then heat the rapeseed or sunflower oil in the bacon fat and fry the beef cubes vigorously in portions while turning.
4. Then add the bacon cubes again, as well as the prepared vegetables, except for the gherkin slices. Add 3/4 of the thyme leaves and fry briefly. Then add the gherkin slices, bay leaves and mustard and season with a little salt, several turns of black pepper from the mill, a little sugar and a little paprika powder.
5. Then pour in the red wine, the stock and the pickled cucumber stock, bring to the boil and cover and let simmer for about 1 3/4 hours.
6. Shape the potato dumpling into a rectangle (20 x 30 cm) and cut into about 54 cubes. Heat the clarified butter in a large non-stick pan and fry the potato dumpling dough in portions. Swirl the pan more often or fry the dumpling cubes while turning.
7. Stir the cornstarch with 4 tablespoons of water until smooth and bind the goulash with it. Season the goulash to taste, season if necessary and serve with the potato dumpling croutons and the remaining thyme leaves.