Beef Goulash with Bread Dumplings
(Percentage of daily recommendation)
|Calorie||1,012 kcal||(48 %)|
|Protein||65.17 g||(67 %)|
|Fat||41.98 g||(36 %)|
|Carbohydrates||94.85 g||(63 %)|
|Sugar added||0 g||(0 %)|
|Roughage||5.48 g||(18 %)|
|Vitamin A||360.23 mg||(45,029 %)|
|Vitamin D||1.76 μg||(9 %)|
|Vitamin E||3.47 mg||(29 %)|
|Vitamin B₁||0.96 mg||(96 %)|
|Vitamin B₂||0.88 mg||(80 %)|
|Niacin||25.09 mg||(209 %)|
|Vitamin B₆||1.49 mg||(106 %)|
|Folate||273.77 μg||(91 %)|
|Pantothenic acid||1.73 mg||(29 %)|
|Biotin||8.27 μg||(18 %)|
|Vitamin B₁₂||3.16 μg||(105 %)|
|Vitamin C||26.47 mg||(28 %)|
|Potassium||1,316.46 mg||(33 %)|
|Calcium||298.04 mg||(30 %)|
|Magnesium||81.48 mg||(27 %)|
|Iron||7.74 mg||(52 %)|
|Iodine||42.26 μg||(21 %)|
|Zinc||8.36 mg||(105 %)|
|Saturated fatty acids||20.45 g|
- 800 grams
freshly ground Pepper
- 800 grams
medium sized Potato
- 3 tablespoons
- 1 tablespoon
- 1 teaspoon
- ½ teaspoon
- 2 tablespoons
- 500 milliliters
Peel the onions and cut into rings.
Peel the potato and cut into small cubes.
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.
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.
For the dumpling: Slice the bread, place in a bowl and pour the lukewarm milk over.
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.
Shape the bread mixture into dumplings.
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.