Veal Goulash with Capers

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Veal Goulash with Capers
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Health Score:
7,3 / 10
30 min.
ready in 2 h. 15 min.
Ready in


For the goulash
4 onions
150 grams starchy potatoes
800 grams Veal goulash
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
freshly ground peppers
2 Tbsps caperberry
How healthy are the main ingredients?
potatoTomato pasteparsleyonionsaltCaraway

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.