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🍽️ Beef Goulash with Prunes and Pretzel Dumplings

902 kcal · 30 min · 4 servings

Ingredients

• Beef goulash 800 g
• Salt pinch
• Onions, yellow 6 pcs.
• Garlic cloves 1 pcs.
• Oil for frying 20 ml
• Tomato paste 2 tbsp
• Sweet paprika 1 tbsp
• Dry red wine 200 ml
• Beef broth 1 L
• Thyme, fresh 20 g
• Dried bay leaves 2 pcs.
• Star anise 1 pcs.
• Cinnamon pinch
• Milk 200 ml
• Pretzels for baking 4 pcs.
• Butter 1 tbsp
• Parsley, fresh 20 g
• Breadcrumbs 50 g
• Eggs 2 pcs.
• Black pepper, ground pinch
• Ground nutmeg pinch
• Lemons 1 pcs.
• Dried plums 150 g
• Cornstarch 2 tsp

Instructions

1. 1. Season the beef chunks generously with salt and let them rest for a moment.
2. 2. Halve and peel the onions.
3. 3. Finely dice two halves of the onions and set them aside.
4. 4. Slice the remaining onions into thin strips.
5. 5. Peel the garlic and chop it finely.
6. 6. Heat oil in a large pot over high heat.
7. 7. Sear the meat for about 4–5 minutes until well browned.
8. 8. Add the onion strips and garlic and cook for about 2 minutes.
9. 9. Stir in tomato paste and paprika powder and cook for about 3 minutes.
10. 10. Deglaze with red wine and let it reduce almost completely.
11. 11. Top up the sauce with broth.
12. 12. Add thyme, bay leaves, star anise, and cinnamon.
13. 13. Simmer the goulash on low heat for about 1.5 hours.
14. 14. Heat 200 ml of milk in a medium pot.
15. 15. Coarsely cube the pretzels.
16. 16. Pour the warm milk over the pretzel cubes in a bowl.
17. 17. Let the mixture cool down.
18. 18. Gently squeeze the cooled pretzel cubes.
19. 19. Bring 5 liters of salted water to a boil in a pot, covered.
20. 20. Heat 1 tablespoon of butter in a frying pan over medium heat.
21. 21. Sauté the finely diced onions for about 2–3 minutes until translucent.
22. 22. Wash the parsley and shake it dry.
23. 23. Pick the parsley leaves off the stems and chop them finely.
24. 24. Thoroughly mix the squeezed pretzel cubes, sautéed onions, parsley, breadcrumbs, and eggs in a bowl.
25. 25. Season the mixture generously with salt, pepper, and nutmeg.
26. 26. With slightly damp hands, form dumplings about 5 cm in size from the mixture.
27. 27. Cook the dumplings in boiling water for about 20 minutes, covered, on low heat.
28. 28. Wash the lemon and finely grate 1 teaspoon of zest.
29. 29. Cut the dried plums into coarse pieces.
30. 30. Add the plums and lemon zest to the goulash about 20 minutes before the end of the cooking time.
31. 31. Mix starch with a little cold water in a small bowl.
32. 32. Add the starch mixture to the sauce once the meat is tender.
33. 33. Simmer the sauce on medium heat for about 2 minutes.
34. 34. Taste the sauce again and adjust with salt and pepper.
35. 35. Plate the goulash with prunes and pretzel dumplings.
36. 36. Serve the dish and enjoy your meal!

Nutrition per serving

• kcal: 902
• Protein: 39 g · Fett/Fat: 42 g · Carbs: 85 g