← All recipes

🍽️ Venison Goulash with Cheese Pretzel Dumplings and Caramelized Carrots

650 kcal · 30 min · 4 servings

Venison Goulash with Cheese Pretzel Dumplings and Caramelized Carrots Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the pretzel rolls from the previous day into small cubes and place them in a large bowl.
  2. 2. Halve the shallot, peel it, and dice it into small pieces.
  3. 3. Heat oil in a frying pan over high heat.
  4. 4. Fry the shallot cubes together with the ham cubes for about 4 minutes.
  5. 5. Deglaze the pan with milk and season the mixture with salt and pepper.
  6. 6. Pour the hot liquid directly over the bread cubes in the bowl.
  7. 7. Let the bread mixture rest for about 30 minutes so it can absorb the liquid.
  8. 8. Cut the Gouda cheese into 12 small cubes with a side length of about 1 centimeter.
  9. 9. Wash the parsley, shake it dry, and pick the leaves off the stems.
  10. 10. Finely chop the parsley leaves.
  11. 11. Wash the carrots and cut them lengthwise into quarters.
  12. 12. Bring about 5 liters of salted water to a boil in a large pot.
  13. 13. Add two-thirds of the chopped parsley and the eggs to the bread mixture.
  14. 14. Knead the ingredients well until a homogeneous dough forms.
  15. 15. Wet your hands with a little water to prevent sticking.
  16. 16. Take a portion of the mixture and form a dumpling.
  17. 17. Press a small indentation into the dumpling and place a cheese cube inside.
  18. 18. Seal the dumpling firmly by pressing the edges together and rolling it in your hands.
  19. 19. Repeat this process until you have 12 dumplings with cheese filling.
  20. 20. Place the dumplings into the gently simmering salted water.
  21. 21. Let the dumplings cook for about 15 minutes.
  22. 22. Make sure the water is only gently simmering and not boiling vigorously.
  23. 23. Place the venison goulash in a pot and warm it up.
  24. 24. Melt butter in a separate frying pan over high heat.
  25. 25. Fry the carrot cubes in the butter for about 4 minutes.
  26. 26. Sprinkle sugar over the carrots and let them caramelize for about 1 minute.
  27. 27. Deglaze the carrots with orange juice.
  28. 28. Cook the carrots over medium heat for about 5 minutes.
  29. 29. Season the carrots with salt and pepper at the end.
  30. 30. Carefully lift the finished dumplings out of the water with a slotted spoon.
  31. 31. Plate the venison goulash, the dumplings, and the carrots.
  32. 32. Garnish the dish with the remaining fresh parsley.
  33. 33. Serve the food immediately and enjoy your meal.

Nutrition per serving