Beef Goulash with Bread Dumplings

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Beef Goulash with Bread Dumplings
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Health Score:
Health Score
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
1012
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,012 kcal(48 %)
Protein65.17 g(67 %)
Fat41.98 g(36 %)
Carbohydrates94.85 g(63 %)
Sugar added0 g(0 %)
Roughage5.48 g(18 %)
Vitamin A360.23 mg(45,029 %)
Vitamin D1.76 μg(9 %)
Vitamin E3.47 mg(29 %)
Vitamin B₁0.96 mg(96 %)
Vitamin B₂0.88 mg(80 %)
Niacin25.09 mg(209 %)
Vitamin B₆1.49 mg(106 %)
Folate273.77 μg(91 %)
Pantothenic acid1.73 mg(29 %)
Biotin8.27 μg(18 %)
Vitamin B₁₂3.16 μg(105 %)
Vitamin C26.47 mg(28 %)
Potassium1,316.46 mg(33 %)
Calcium298.04 mg(30 %)
Magnesium81.48 mg(27 %)
Iron7.74 mg(52 %)
Iodine42.26 μg(21 %)
Zinc8.36 mg(105 %)
Saturated fatty acids20.45 g
Cholesterol264.59 mg
Author of this recipe:

Ingredients

for
4
Ingredients
800 grams
freshly ground Pepper
800 grams
1
medium sized Potato
3 tablespoons
1 tablespoon
sweet Paprika
1 teaspoon
sharp Paprika
½ teaspoon
2 tablespoons
500 milliliters
For the bread dumplings
12
200 milliliters
2 tablespoons
2
Shallots (finely chopped)
2
1 tablespoon
Bacon (smoked, streaky, finely diced)
2 tablespoons
Parsley (finely chopped)
freshly ground Pepper

Preparation steps

1.

Peel the onions and cut into rings.

2.

Peel the potato and cut into small cubes.

3.

Cut the meat into bite-sized pieces and season with salt and pepper. Heat the butter in a Dutch oven and saute the meat over medium-high heat until browned all over. Remove the meat from the pan with a slotted spoon.

4.

Add the onions and potato cubes to the pan and cook for a few minutes. Return the meat to the pan, stir in tomato paste, paprika and cumin and sauté while stirring. Pour in the broth, bring to a boil, reduce to a simmer, cover and cook until the meat is tender, about 1.5 hours. Season to taste.

5.

For the dumpling: Slice the bread, place in a bowl and pour the lukewarm milk over.

6.

Heat the butter in a skillet and saute the shallots until translucent. Stir in parsley and bacon and sauté briefly. Add to the soaking rolls along with the eggs, season with salt, pepper and nutmeg, mix gently and let stand 30 minutes.

7.

Shape the bread mixture into dumplings.

8.

Bring a large pot of salted water to a boil, add dumplings, reduce the heat to a gentle simmer and cook the dumplings until they rise to the surface, about 15 minutes. Drain on paper towels and serve immediately with the goulash.