Beef and Beer Goulash with Bread Dumplings

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Beef and Beer Goulash with Bread Dumplings
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Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
1027
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,027 cal.(49 %)
Protein61 g(62 %)
Fat45 g(39 %)
Carbohydrates90 g(60 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.1 μg(6 %)
Vitamin E3.5 mg(29 %)
Vitamin K22.5 μg(38 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.7 mg(64 %)
Niacin24.2 mg(202 %)
Vitamin B₆0.6 mg(43 %)
Folate108 μg(36 %)
Pantothenic acid1.9 mg(32 %)
Biotin15.7 μg(35 %)
Vitamin B₁₂10.3 μg(343 %)
Vitamin C7 mg(7 %)
Potassium1,042 mg(26 %)
Calcium179 mg(18 %)
Magnesium92 mg(31 %)
Iron6.8 mg(45 %)
Iodine11 μg(6 %)
Zinc11.9 mg(149 %)
Saturated fatty acids22.6 g
Uric acid226 mg
Cholesterol276 mg
Complete sugar9 g

Ingredients

for
4
For the beef goulash
800 grams Beef
salt
freshly ground peppers
1 onion
3 Tbsps clarified butter
1 tsp hot paprika
½ tsp Caraway
250 milliliters Beef broth
250 milliliters beer
2 Tbsps Caper
For the bread dumplings
12 stale White rolls
200 milliliters milk
2 Tbsps butter
2 finely chopped shallots
2 eggs
1 Tbsp finely diced, smoked Bacon
2 Tbsps finely chopped parsley
salt
freshly ground peppers
Nutmeg
How healthy are the main ingredients?
BeefparsleysaltonionCarawayshallot

Preparation steps

1.

For the beef goulash: Peel and finely chop the onion. Cut the beef into bite-size pieces. Season with salt and pepper to taste. Heat the butter in a pot. Cook the beef in batches until golden. Remove to a plate.

2.

Add the onion to the pot and cook until translucent. Stir in the beef, and season with the paprika and caraway. Cook until the spices are fragrant. Stir in the broth and beer, and bring to a boil. Cover and simmer, while stirring occasionally, until the beef is tender, about 1 1/2 hours. Season with salt and pepper to taste. Stir in the capers. 

3.

For the bread dumplings: Slice the bread, place in a bowl and cover with warm milk.

4.

Heat the butter in a skillet. Add the shallots and cook until translucent. Stir in the parsley and bacon, and cook until the bacon is crisp.

In a bowl, knead the bread with the shallots, bacon and eggs. Season with salt, pepper and nutmeg to taste. Allow to sit for 30 minutes.

5.

Shape the bread mixture into dumplings.

6.

Bring a large pot of salted water to a boil. Reduce heat to a simmer. Add the dumplings and cook until the dumplings float to the surface, about 15 minutes. Remove with a slotted spoon and drain on a paper towel.

For serving: Serve the goulash with the bread dumplings. Garnish with carrot strips if desired.

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