Goulash with Bacon Dumplings

Ingredients

• 2 onions
• 2 tsp caraway seeds
• 600 g beef goulash cubes
• 6 tbsp oil
• Salt
• black pepper (freshly ground)
• 2 tsp sweet paprika powder
• 0.25 tsp hot paprika powder
• 3 tbsp white wine vinegar
• 350 ml dry white wine
• 500 g cleaned cabbage
• 6 tbsp heavy cream
• 1 tbsp Cornstarch
• 1 pack of bacon dumplings in cooking bags (ready-made)

Instructions

1. 1.

   Peel and dice the onions; roughly chop the caraway seeds.

2. 2.

   Brown the beef cubes in hot oil until golden brown. Add the onions and sauté until translucent.

3. 3.

   Season with pepper, salt, caraway, paprika powders, and vinegar. Pour in 250 ml white wine, bring to a boil, then reduce heat and simmer for about 30 minutes.

4. 4.

   Finely shred the cabbage, add it to the beef, and continue simmering for 1 hour (or longer if needed). Add 100 ml white wine and 100 ml water.

5. 5.

   Cook the dumplings according to the package instructions.

6. 6.

   Whisk together cream and cornstarch; stir into the boiling goulash and cook for 1 minute. Remove the dumplings and serve with the stew.