🍽️ Fig Goulash with Homemade Potato Dumplings

Name: Fig Goulash with Homemade Potato Dumplings
Total time: 30 min
Yield: 4 servings
Ingredients: onions, yellow 2 pcs.; carrots 4 pcs.; beef goulash 600 g; salt pinch; oil 3 tbsp; wheat flour, Type 405 2 tbsp; red wine, dry 200 ml; vegetable broth 600 ml; tomatoes, peeled from the can 400 g; cinnamon 0.25 tsp; nutmeg, ground 0.25 tsp; paprika, sweet pinch; pepper, black ground pinch; figs 200 g; mini dumplings 16 pcs.; sugar pinch

505 kcal · 30 min · 4 servings

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Ingredients

onions, yellow 2 pcs.
carrots 4 pcs.
beef goulash 600 g
salt pinch
oil 3 tbsp
wheat flour, Type 405 2 tbsp
red wine, dry 200 ml
vegetable broth 600 ml
tomatoes, peeled from the can 400 g
cinnamon 0.25 tsp
nutmeg, ground 0.25 tsp
paprika, sweet pinch
pepper, black ground pinch
figs 200 g
mini dumplings 16 pcs.
sugar pinch

Instructions

1. Halve the onions and peel them. Cut them into coarse cubes.
2. Peel the carrots and trim the ends. Quarter them lengthwise and chop them into coarse pieces.
3. Rinse the meat and pat it dry with a kitchen towel.
4. Season the meat generously with salt.
5. Heat oil in a large pot.
6. Sear the meat in batches. This takes about three to four minutes per batch.
7. Remove the seared meat from the pot and set it aside.
8. Sauté the onions and carrots with the last batch of meat. This takes the last three minutes.
9. Return all the meat to the pot with the vegetables.
10. Dust the meat and vegetables with flour.
11. Sauté the mixture while stirring for one minute.
12. Deglaze the mixture with red wine.
13. Add the broth and tomatoes to the pot.
14. Add the spices.
15. Bring the mixture to a boil.
16. Cover the pot and simmer the goulash on low heat.
17. Simmer for one and a half to two hours.
18. Stir the goulash occasionally during the cooking time.
19. Add more broth if necessary to prevent drying out.
20. Wash the figs under running water.
21. Cut the figs into quarters.
22. Bring about three liters of salted water to a boil in a large pot.
23. Add the potato dumplings to the boiling salted water.
24. Cook the dumplings for about ten to twelve minutes.
25. Add the figs to the goulash shortly before the end of the cooking time.
26. Season the goulash with sugar, salt, and pepper to taste.
27. Remove the potato dumplings from the water.
28. Let the dumplings drain briefly.
29. Serve the goulash with the figs and potato dumplings.
30. Enjoy your meal!

Nutrition per serving

kcal: 505
Protein: 36 g · Fett/Fat: 18 g · Carbs: 52 g