Goulash Stew with Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g onion (s)
- 2 cloves garlic)
- 2 medium pepper (s), red and green
- 1 kg goulash, mixed
- 100 g bacon, smoked, mixed
- 3 tablespoon oil
- salt and pepper
- 1 tablespoon paprika powder, noble sweet
- 4 tablespoon flour
- 3 tablespoon tomato paste
- 1 liter water
- 0.25 liter ¼ red wine, dry
- 1 packet dumplings (mini potato dumplings)
- Salt water
- 0.5 ½ bunch thyme
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions and garlic. Clean, wash and dice the peppers. Wash the meat, pat dry and dice, dice the bacon as well.
- Heat the oil in a saucepan, fry the meat in portions, season with salt and pepper, remove. Fry the onions, diced paprika, garlic, bacon and half of the thyme in the frying oil. Add the meat again, dust with paprika and flour, stir in the tomato paste. Deglaze with 1 liter of water and red wine, bring to the boil and stew for approx. 1 hour.
- Let the mini dumplings steep in salted water. Pluck the remaining thyme, chop except for something to sprinkle and stir into the soup. Season to taste with salt and pepper. Drain the dumplings and serve with the soup. Sprinkle with the remaining thyme.
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