🍽️ Tender Lamb Goulash with Small Onions and Parsley Dumplings

Name: Tender Lamb Goulash with Small Onions and Parsley Dumplings
Total time: 30 min
Yield: 4 portions
Ingredients: 200 g Pearl onions; 1 tbsp Ghee; 700 g Lamb shoulder; 2 Juniper berries; 0.25 l Red wine; 1 Bay leaf; 0.5 tsp Paprika powder (sweet); Salt; Pepper; 1 tbsp Tomato paste; 4 Tomatoes; 150 g Mushrooms; 750 ml Lamb stock; Cayenne pepper; 3 Garlic cloves; 200 g Tomato puree; Parsley (for garnishing); 250 g White bread; 200 ml Milk; 1 Onion; 1 tbsp Butter; 250 g Raclette cheese (finely grated); 2 tbsp Flour; 2 Eggs; 1 Egg yolk; 2 tbsp Parsley; Salt; Pepper; Nutmeg

1216 kcal · 30 min · 4 portions

Cuisine gratuitement avec MyFoody →

Ingrédients

200 g Pearl onions
1 tbsp Ghee
700 g Lamb shoulder
2 Juniper berries
0.25 l Red wine
1 Bay leaf
0.5 tsp Paprika powder (sweet)
Salt
Pepper
1 tbsp Tomato paste
4 Tomatoes
150 g Mushrooms
750 ml Lamb stock
Cayenne pepper
3 Garlic cloves
200 g Tomato puree
Parsley (for garnishing)
250 g White bread
200 ml Milk
1 Onion
1 tbsp Butter
250 g Raclette cheese (finely grated)
2 tbsp Flour
2 Eggs
1 Egg yolk
2 tbsp Parsley
Salt
Pepper
Nutmeg

Préparation

1. Peel the pearl onions and garlic. Mince the garlic very finely.
2. Cut the lamb shoulder into bite-sized cubes.
3. Heat the ghee in a large braising pot.
4. Brown the meat in batches until golden.
5. Add the minced garlic and sauté briefly.
6. Stir in the tomato paste, juniper berries, and bay leaves.
7. Season everything with salt, pepper, and paprika powder.
8. Deglaze the goulash with wine and let the liquid reduce slightly.
9. Add the lamb stock and tomato puree.
10. Let the goulash simmer gently over low heat for about 60 minutes.
11. Stir the goulash occasionally.
12. Add the mushrooms and peeled pearl onions.
13. Let the goulash simmer for another 30 minutes.
14. Season the goulash with salt and cayenne pepper to taste.
15. Cube the bread for the dumplings and pour milk over it.
16. Peel the onion for the dumplings and dice it finely.
17. Sauté the onion in hot butter until translucent.
18. Mix the cheese, flour, eggs, egg yolk, parsley, and sautéed onion with the soaked bread.
19. Season the dumpling mixture and stir well.
20. Bring 2 liters of salted water to a boil.
21. Shape dumplings from the mixture using two tablespoons.
22. Cook the dumplings in the gently simmering water for 10 to 15 minutes.
23. Remove the dumplings from the heat as soon as they float to the surface.
24. Serve the finished dumplings on top of the goulash.

Nutrition par portion

kcal: 1216
Protein: 65 g · Fett/Fat: 74 g · Carbs: 62 g