Mushroom Goulash with Bread Dumplings

Ingredients

• 1 kg pork shoulder
• 6 vegetable onions
• 2 Garlic cloves
• 300 g fresh button mushrooms
• 1 red bell pepper
• 30 g clarified butter
• 250 ml red wine
• 400 g peeled tomatoes (canned)
• 1 tsp freshly chopped rosemary
• 1 tsp freshly chopped thyme
• 2 Bay leaves
• 600 ml Meat broth
• Salt
• ground black pepper
• 500 g dumpling bread
• 200 ml milk
• 1 onion
• 1 bunch parsley
• 20 g butter
• nutmeg
• 2 Eggs
• bread crumbs (if needed)

Instructions

1. 1.

   Wash the pork, pat dry, remove excess fat and sinews, and cut into 2 cm cubes. Peel and finely dice the onions and garlic. Clean and quarter the mushrooms. Wash the bell pepper, halve it, seed it, and dice small. In a Dutch oven heat the clarified butter and sear the pork in batches until browned on all sides. Remove and add the vegetables. Sauté for about 5 minutes, turning occasionally, until the mushroom liquid evaporates.

2. 2.

   Return the pork to the pot and deglaze with red wine. Add tomatoes and spices, then pour in broth. Season with salt and pepper and simmer over medium heat for 1–1½ hours. Meanwhile, place dumpling bread in a large bowl. Bring milk to a boil and pour over the bread; let sit for about 15 minutes. While this rests, finely dice the onion. Wash parsley, shake dry, pluck leaves, and chop finely. Sauté onions in hot butter until translucent, remove from heat, and stir in parsley.

3. 3.

   Add the mixture to the bread. Season with salt, pepper, and nutmeg. Beat in eggs and knead all together by hand. If needed, add a little more breadcrumbs. Bring a large pot of salted water to boil. Wet your hands and form dumplings from the dough. Once all are shaped, gently drop them into the boiling water and simmer for 20–25 minutes until they rise to the surface; lift with a slotted spoon. Taste the finished goulash one more time, then serve hot on preheated plates alongside the dumplings.