Juicy Goulash with potato dumplings

Updated at: Mon, 04 Dec 2023 23:19:58 GMT

Step 1

For the juicy goulash with potato dumplings, peel 2 onions, cut them in half and cut them into strips. Peel 250 g of carrots, wash and cut into slices. Clean and clean 200 g of mushrooms and cut them in half or quarters depending on their size.

Step 2

Heat 2 tablespoons of oil in a roasting pan. Fry 1000 g of goulash meat vigorously for 10-15 minutes, turning. Add the prepared vegetables, 50 g of bacon and mushrooms and continue frying for about 7 minutes. After about 5 minutes, stir in 2 tablespoons of tomato paste. Pour in 750 ml of broth and 250 ml of wine. Bring to a boil and simmer for about 1 1/2 hours, stirring occasionally.

Step 3

Wash 6 stalks of marjoram, pat dry. Pluck and chop the leaves from 4 stems. Season goulash with chopped marjoram, paprika, salt and pepper. Approx. 10 minutes before the end of the cooking time, stir in 2 tablespoons of worcestershire sauce

Step 4

Put the PFANNI potato dumplings in a cooking bag in a pot of cold, salted water. Bring to the boil and let it steep over low heat for about 15 minutes. Drain the dumplings and rinse briefly under cold water. Carefully tear open the cooking bag. Serve juicy goulash with potato dumplings and garnish with marjoram

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