- 800 g Laugenrind veal from the Martelltal Valley (Niederhof farm)
- 650 g onions
- 4 tbsp oil
- 2 tbsp sweet paprika
- 250 ml water
- 1 bay leaf
- 1 tsp caraway seeds
- ½ tsp marjoram
- 2 cloves of garlic, finely chopped
- a little lemon zest
- lemon juice (1 lemon)
- Martelltal Valley herb salt (Innertasahof farm)
- Pepper
- 400 g bread for dumplings (or white bread)
- 100 g onions
- 3 tbsp butter
- 4 eggs (Altes Gang Wirtshaus farm)
- 200 – 300 ml milk
- 2 tbsp flour
- 4 tbsp parsley, finely chopped
- freshly ground pepper
- Martelltal Valley herb salt (Innertasahof farm)
- 1 pinch of ground chilli
Preparation:
- Chop the meat into large cubes and cut the onions into smaller cubes.
- Heat the oil in an oven casserole dish and fry the meat evenly.
- Now, add in the onions and allow to fry until they brown, with a crust forming on the bottom.
- Dust with paprika and deglaze with a little water.
- Season with salt, pepper, cumin, bay leaf, marjoram, chilli and garlic.
- Braise on low heat for 1 – 1 ½ hours, in its own juices, as much as possible.
- Only add small amounts of water when it gets too dry.
- At the end, add in the lemon zest and lemon juice.
- For the dumplings cut the bread into small cubes (if there is no dumpling bread available).
- Place the bread cubes into a bowl and pour milk over them (the amount of milk you need depends
on the dryness of the bread).
- Finely chop the onions and lightly baste them in butter.
- Add the onions, eggs, herb salt, grated nutmeg and flour to the bread and knead thoroughly with your hands.
- Use wet hands to form the dumplings.
- Once that’s done, cook the dumplings for about 20 min. in a steamer.
Goulash with dumplings is one of my all-time faves!