Frederick goulash
Instructions
Slowly Saute finely chopped onion in lard or oil.
Cut the meat into cubes.
Remove the saucepan from heat and throw the paprika, cumin, pepper and meat.
Stir, put back on the heat and saute for about 3 minutes.
Add water without completely cover the meat and simmer about 1 hour and 1/2.
Salt.
Then add about 1 litre- -1 1/2 litre of water, continue cooking, adding the potatoes cut into cubes.
10 minutes before the potatoes are fully cooked, add the dumplings, taking the dough with a wet tablespoon each spoonful in the cooking liquid to prevent the mixture from sticking.
Adjust the salt.
Dumplings: mix the lard with the eggs, add the flour, salt and water to obtain a soft dough.
Ingredients and dosing for 6 persons
- 500 g of beef pulp
- 100 g of onion
- 2 tablespoons of paprika
- 1 teaspoon of cumin
- 8 grains pepper
- 70 g of lard (or olive oil)
- 600 g of potatoes
- Salt
- For the gnocchi:
- 2 tablespoons of lard
- 2 whole eggs
- Salt
- 300 g of flour
- Little of water (possibly)