Veal Goulash with Dumplings

For the veal goulash with gnocchi, remove coarse tendons from the veal shoulder and cut the meat into roughly equal, bite-sized cubes.

Melt the clarified butter in a suitable casserole dish and fry the finely diced bacon and then the finely chopped onions until golden brown.

Pour in some soup, stir in paprika powder, add meat cubes, salt and let it steam in its own juice until soft, depending on the quality of the meat (but at least 45 minutes).

Meanwhile, for the dumplings, bring enough salted water to a boil in a large, wide pot.

Meanwhile, quickly stir flour, eggs, egg yolks, melted butter, milk and salt into a smooth, not too firm dough and press it directly into the boiling water using a gnocchi sieve.

Stir, bring to the boil briefly, strain the dumplings again and rinse with cold water. Heat butter or clarified butter in a large frying pan and toss the well-drained gnocchi in it.

To finish the goulash, whisk flour with sour cream well and stir into the goulash. If necessary, add additional color with some paradeis pulp or another pinch of paprika powder.

Serve the finished veal goulash together with the dumplings.

Preparation Tip:

Of course, the veal goulash with dumplings still tastes delicious the next day. Who wants can also freeze the goulash.

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