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Beef Goulash with Bread Dumplings and Red Cabbage
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Ingredients
Red Cabbage
- 60 g onions, quartered
-
40
g lard
or unsalted butter, diced - 500 g red cabbage, cut in pieces (3-4 cm)
- 200 g apples, cored, cut in pieces (3-4 cm)
- 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, to taste
- 1 pinch ground allspice
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade - 2 juniper berries
Bread Dumplings
-
300
g slightly stale bread rolls, cut in pieces (1 cm)
or slightly stale white bread, cut in pieces (1 cm) - 5 sprigs fresh parsley, leaves only
- 80 g onions, quartered
- 25 g unsalted butter, diced, plus extra for greasing
- 220 g milk
- 3 medium eggs
- ½ - 1 tsp fine sea salt
- 2 pinches ground black pepper
- 2 pinches ground nutmeg
Beef Goulash and Steamed Dumplings
- 30 g plain flour
- 250 g water
- 3 garlic cloves
- 450 g onions, quartered
-
30
g oil
or clarified butter - 750 g stewing steak, cut in pieces (2-3 cm), patted dry with paper towels
- 1 tsp sugar
- 50 g tomato purée (concentrated)
- 400 g tinned chopped tomatoes
- 200 g red wine
- 2 Tbsp sweet paprika
- 1 tsp fine sea salt
- ½ tsp ground black pepper
-
½
tsp ground caraway
or caraway seeds - 1 tsp grated lemon zest
- 1 Tbsp fresh marjoram
- 3 dried bay leaves
- 5 juniper berries
-
1
pinch ground cloves
or 2 cloves -
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade - 1 heaped Tbsp currant jelly
- Nutrition
- per 1 portion
- Calories
- 2795 kJ / 668 kcal
- Protein
- 40 g
- Carbohydrates
- 58 g
- Fat
- 25 g
- Saturated Fat
- 11 g
- Fibre
- 7.7 g
- Sodium
- 1922 mg
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