Bavarian Knuckle Goulash with Bread Dumplings

Preparation (approx. 55 min):

Fry 50 grams of diced onion in hot olive oil until translucent* and mix with diced bread. Then add the eggs, parsley and chives, season with salt, pepper and nutmeg. Then add the heated milk and mix well. Leave the mixture for ten minutes and then turn off the dumplings. Dumplings in lightly bubbling salted water form and pull until they float on top.

Fry onions and meat in hot olive oil*, flour, add paradeis pulp and fry briefly. Add paprika powder, ground cumin and finely chopped lemon peel, fill up with clear soup and simmer on low heat.

Sauté mushrooms, garlic and turnip slices in hot olive oil*, add to the goulash form, add marjoram and cook until tender. Arrange the goulash in a deep dish, add the dumplings and garnish with marjoram.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: Fresh chives are much more aromatic than dried ones!

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