Goulash of Beef Sausage in Chili Peppers

Preparation (about 35 min):

Cut the meat into thumb-sized pieces. Remove the skin from the onions, cutting 3/4 of them into coarse cubes and a quarter into fine cubes. Chop the chives and parsley.

Cut chili pepper into fine rolls, remove peel from garlic and cut into fine slices as well.pluck thyme. Brown fine onions in hot canola oil.

Bring the milk to a boil. Cut the ribs into cubes, mix with chives, eggs, parsley, thyme, browned onions and season with salt, pepper and nutmeg. Gently fold in the hot milk, pull quantity and form dumplings.

Preparation (about 40 min):

Fry meat in hot rapeseed oil until hot all around. Add onions, chili and garlic and fold in the paradeis pulp and paprika powder.

Add red wine and vegetable soup, bring to the boil and simmer, seasoning if necessary.

Cut the bacon into flakes, dry with a little thyme in a frying pan in the stove at 120 ° C. Draw dumplings in lightly salted water until they float on top.

Serving:

Arrange goulash on plates, place dumplings on top and spread bacon drippings evenly on top. Garnish with thyme.

705 Kcal – 25 g fat – 65 g egg whites – 45 g carbohydrates – 3, 5 Be

Our tip: Use a deliciously spicy bacon for a delicious touch!

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