Summary

Ingredients

• 3 small goose breasts (approx. 500 g each)
• 2 tablespoon goose fat
• 2 large onions
• 2 large cloves garlic
• 0.5 ½ bunch marjoram, fresher
• 1 lemon (organic)
• 5 branch / s mugwort
• Salt and pepper from the mill
• 0.5 teaspoon ½ paprika powder, noble sweet
• 1 teaspoon caraway seeds
• 300 ml red wine, dry
• 400 ml vegetable stock
• 250 g flour
• 2 egg (s)
• 150 ml water
• Salt water
• 2 slices bacon
• 4 stalk / s chives
• 1 teaspoon cornstarch
• 1 tablespoon water, cold to stir

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Instructions

1. Peel off the skin of the goose breasts (keep it, you can still use it) and cut into 3 cm cubes. Season with salt and pepper and set aside.
2. Wash the lemon with hot water and thinly peel it with a peeler. Pluck the marjoram leaves, cut the onions and garlic into fine slices, put aside in a bowl with mugwort, caraway seeds and lemon peel.
3. Heat the goose lard in a roaster. Sear the meat, sprinkle with paprika powder and fry briefly. Now add the remaining ingredients from the bowl and fry for about 3 minutes. Pour in the wine and broth, bring to the boil briefly and stew covered for 1.5 hours over medium heat.
4. For the dumplings, mix the flour, eggs, a pinch of salt and 150 ml of water. Withhold some air with your hand. Let soak for about 10 minutes. Cut the dumplings with 2 moist teaspoons and let them steep in boiling salted water for approx. 5 minutes.
5. Fry the bacon until crispy, remove it. Fry the dumplings in the same fat for about 5 minutes and stir in the chopped chives.
6. Now mix 1 tablespoon of water with the cornstarch, bind the goulash with it and bring to the boil for approx. 1 minute. Arrange the goulash and dumplings, crumble the bacon and sprinkle over the dumplings.