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🍽️ Böhmische Knödel with Mushroom Goulash

693 kcal · 30 min · 4 servings

Ingredients

• beef goulash 750 g
• onions, yellow 2 pcs.
• carrots 2 pcs.
• celeriac 100 g
• oil 2 tbsp
• salt pinch
• pepper, black ground pinch
• red wine, dry 150 ml
• beef broth 300 ml
• milk 250 ml
• yeast, fresh 42 g
• sugar 1 tsp
• wheat flour, Type 405 500 g
• eggs 1 pcs.
• mushrooms, white 400 g
• butter 2 tbsp

Instructions

1. 1. Wash the goulash meat thoroughly and pat it dry.
2. 2. Set the meat aside to reach room temperature.
3. 3. Halve the onions, peel them, and chop them into coarse cubes.
4. 4. Wash the carrot and celery, trim the ends, and peel them.
5. 5. Chop the carrot and celery into coarse cubes as well.
6. 6. Heat the oil in a pot over high heat.
7. 7. Sear the meat in two batches until browned all over.
8. 8. Season the meat with salt and pepper while searing.
9. 9. Add the onions and vegetables during the second searing batch.
10. 10. Sauté the vegetables for about 5 minutes.
11. 11. Return the previously seared meat to the pot.
12. 12. Deglaze the pot with wine.
13. 13. Pour in the beef broth.
14. 14. Simmer the goulash covered on low to medium heat for approx. 2 hours.
15. 15. Stir the goulash occasionally.
16. 16. Add water if necessary.
17. 17. Warm the milk slightly in a pot.
18. 18. Crumble the yeast into the warm milk.
19. 19. Dissolve the yeast with the sugar.
20. 20. Let the dough rise covered for 10 minutes.
21. 21. Knead the dough with flour, ½ tsp salt, and the egg for approx. 3–4 minutes until smooth.
22. 22. Add a little milk if necessary.
23. 23. Let the dough rise again in a warm place for approx. 1 hour.
24. 24. Bring approx. 4 liters of salted water to a boil in a large pot.
25. 25. Cover the pot.
26. 26. Halve the yeast dough.
27. 27. Knead the dough well again on a little flour.
28. 28. Shape two rolls of approx. 20 cm each.
29. 29. Cover the dough and let it rest for another 15 minutes.
30. 30. Stretch the rolls to approx. 25 cm in length.
31. 31. Place the rolls immediately into the boiling salted water.
32. 32. Cook the dumplings covered for approx. 20 minutes.
33. 33. Ensure the water does not boil vigorously.
34. 34. Carefully turn the dumplings after 12–15 minutes.
35. 35. Clean the mushrooms with a kitchen towel if necessary.
36. 36. Quarter the mushrooms.
37. 37. Heat butter and oil in a pan over medium to high heat.
38. 38. Sauté the mushrooms for about 5 minutes.
39. 39. Add the mushrooms to the goulash.
40. 40. Season the goulash with salt and pepper.
41. 41. Lift the dumplings out of the water.
42. 42. Poke the dumplings several times with a fork.
43. 43. Slice the dumplings with a thread or a knife.
44. 44. Plate the goulash and dumplings.
45. 45. Serve the dish.

Nutrition per serving

• kcal: 693
• Protein: 36 g · Fett/Fat: 26 g · Carbs: 70 g