Beef Goulash with Capers and Peas, Lard Dumpling

Last Updated on October 5, 2024

Classic beef goulash set with capers and peas, served with great home-made crackling dumplings.

Ingredients:

Range for 4 servings: 600 g beef wedges 40 g of country purée 4 pcs garlic cloves 4 pcs onions 4 pcs cap 1 small can of sterilized peas 2 tbsp lard beef broth ground pepper cumin pepper salt For dumplings: 400 g coarse flour 100 g pork cracklings 20 g lard 15 g lard 200 ml

td>milk (approximate, each flour sucks differently)

2 pcs oats 1 pcs bun sugar

/tr>

salt

Procedure:

1. Cut the meat into larger pieces, salt and pepper it
2. Fry the onion in the lard until dark, add the meat, tomato paste and fry, then add the spices, two-thirds of the chopped capers, pour a little broth, let it simmer in the fat, pour again and simmer until soft
3. Return the meat to the stew, add the peas and the remaining capers
5. Boil and serve with dumplings.

Preparation of dumplings:
1. Sift the flour into a bowl, make a well in it, crumble the yeast into it, add a pinch of sugar, a little milk and let the sourdough rise in the warmth
2. Add the other ingredients, which should be at room temperature, add salt and work out a not too stiff dough, which is thickened with sliced bread.
3. Then add the chopped cracklings, knead properly and after rising form two dumplings, which are preserved in salted water for 25 minutes (turn over after half boiling)
4.

Note:

Recipe from Cooking with Tom, photo and text by Tomáš Mika

Lard Dumpling