Summary

Ingredients

• 1 kg goulash, mixed
• 1 carrot (s)
• 1 onion (s)
• 2 peppers
• 2 cloves garlic)
• 1 tube tomato paste
• 100 ml red wine
• salt and pepper
• Paprika powder, noble sweet
• Paprika powder, hot as rose
• 1 pack dumpling dough
• 1 glass red cabbage
• 1 apple
• 1 onion (s)
• 200 ml crème fraîche
• 1 liter vegetable broth

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Instructions

1. Peel and grate the carrot. Cut the bell pepper and onion into small pieces. Press the garlic and add to the vegetable mixture.
2. Sear the goulash. Add the vegetable mixture and fry for another 5 minutes. Add the tomato paste and mix well. Then pour in the vegetable stock and red wine. Cover, bring to the boil and stew the goulash for at least 2 hours over low heat.
3. Meanwhile, cut the onion and apple for the red cabbage and set aside. Shape the dough into dumplings.
4. Half an hour before the end of the stewing time for the goulash, cook the dumplings in gently simmering salted water and prepare the red cabbage.
5. For the red cabbage, first sauté the apple and onion, add the red cabbage and let it get hot.
6. At the end of the cooking time of the goulash, stir in the crème fraîche and serve everything together.
7. Instead of the dumplings and red cabbage, noodles also go very well with it.