Veal Goulash with Capers

Name: Veal Goulash with Capers
Total time: 2 h 15 min
Yield: 4
Cuisine: European, Mediterranean, Austrian
Ingredients: 4 onions; 150 grams starchy potatoes; 800 grams Veal goulash; salt; freshly ground peppers; 3 Tbsps clarified butter; 1 Tbsp sweet ground paprika; 1 tsp spicy ground paprika; 0.5 tsp Caraway; 2 Tbsps Tomato paste; 500 milliliters Beef broth; 8 day-old White rolls; 200 milliliters milk; 2 Tbsps butter; 2 shallots (finely chopped); 2 Tbsps freshly chopped parsley; 1 Tbsp Bacon; 2 eggs; salt; freshly ground peppers; Nutmeg; 2 Tbsps caperberry

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Health Score:

7,3 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 2 h. 15 min.

Ready in

Ingredients

for

servings

For the goulash: 4 onions; 150 grams starchy potatoes; 800 grams Veal goulash; salt; freshly ground peppers; 3 Tbsps clarified butter; 1 Tbsp sweet ground paprika; 1 tsp spicy ground paprika; ½ tsp Caraway; 2 Tbsps Tomato paste; 500 milliliters Beef broth

For the dumplings: 8 day-old White rolls; 200 milliliters milk; 2 Tbsps butter; 2 shallots (finely chopped); 2 Tbsps freshly chopped parsley; 1 Tbsp Bacon; 2 eggs; salt; freshly ground peppers; Nutmeg; 2 Tbsps caperberry

How healthy are the main ingredients?

potato Tomato paste parsley onion salt Caraway

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Preparation steps

For the goulash: Peel the onions and cut into rings. Peel the potatoes and dice. Cut the meat into bite-sized pieces, season with salt and pepper and brown in hot butter. Remove from the pan. Add the onions and sweat until translucent, add the potatoes and cook until slightly softened, return the meat to the pan, stir in the tomato paste and season with paprika and caraway. Stir until fragrant then pour in the broth, bring to a boil, cover and simmer for about 1 hour 30 minutes, stirring occasionally. Season.

For the dumplings: Cut the rolls into small pieces, place in a bowl and pour warm milk over top. Sweat the shallots in hot butter until translucent, stir in the parsley and bacon and sauté briefly. Mix into the soaked rolls along with the eggs and season with salt, pepper and nutmeg. Set aside for 30 minutes then form into dumplings.

Bring a large pot of salted water to a boil. Add the dumplings, reduce the heat and simmer for 15-20 minutes. Remove with a slotted spoon and drain on paper towels. Divide the goulash between serving bowls along with the dumplings. Garnish with drained caperberries. Serve immediately.