Creamy Ox Meat Goulash with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 961 cal. | (46 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 25.3 μg | (42 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 24.6 mg | (205 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 10.9 μg | (363 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,445 mg | (36 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 12.6 mg | (158 %) | ||
| Saturated fatty acids | 23.2 g | |||
| Uric acid | 260 mg | |||
| Cholesterol | 296 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the goulash
- 800 grams ox Goulash meat
- 400 grams onions
- 200 grams starchy potatoes
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 1 Tbsp Tomato paste
- 1 Tbsp sweet paprika
- 1 tsp hot paprika
- ½ tsp Caraway
- 500 milliliters Beef broth
- 150 milliliters Whipped cream
- For the dumplings
- 8 stale White rolls
- 250 milliliters milk
- 1 shallot
- 2 Tbsps butter
- 2 Tbsps finely chopped parsley
- 2 eggs
- salt
- freshly ground peppers
- Nutmeg
- breadcrumbs (as needed)
- For the vegetables
- 60 grams Vegetables (fresh or frozen)
- 2 Tbsps scallions (for garnish)
Preparation steps
For the goulash, rinse meat, pat dry and cut into bite-size cubes. Peel onions and cut into rings. Peel potatoes and cut into small cubes. Sear meat in portions in clarified butter on all sides. Remove meat from pan and sauté onions in the pan drippings. Stir potato cubes, meat and tomato paste into pan and add paprikas and caraway to taste. Sauté goulash mixture briefly while stirring and pour broth into pan. Bring goulash to a boil, cover pan and simmer gently for about 1.5 hours, stirring occasionally. If necessary, add more broth to goulash. Stir 100 ml (approximately 1/2 cup) cream into goulash, simmer for about 5 minutes and season.
For the dumplings, cut rolls into slices, place in a bowl and pour warm milk over slices. Peel shallot, chop finely and sauté in hot butter until translucent. Stir parsley into shallot and mix into soaked rolls with the eggs. Season dumpling mixture with salt, pepper and nutmeg, mix gently and let stand for about 10 minutes. Dumpling mixture should not be too firm and should be easy to mold. Add breadcrumbs or more milk to dumpling mixture if needed to reach proper consistency.
Form dumpling mixture into dumplings. Boil a large pot of salted water, add dumplings and cook for 15-20 minutes.
For the vegetables, blanch julienne vegetables in boiling salted water and drain.
Spoon goulash onto warmed plates. Arrange dumplings and vegetables on plates with goulash, drizzle with remaining cream and garnish with chives to serve.
