Name: Butterzartes Rahmgulasch mit Serviettenknödel
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: German
Ingredients: For Rahmgulasch:; 800 g Rindergulasch (ideally from shoulder or neck); 2 onions, finely diced; 3 garlic cloves, finely chopped; 2 tbsp tomato paste; 1 tbsp sweet paprika powder; 1 tsp hot paprika powder (optional); 500 ml beef broth; 200 ml heavy cream; 2 tbsp flour; 3 tbsp vegetable oil; 2 tbsp clarified butter; Salt and pepper to taste; 1 tsp caraway seeds (optional); Fresh parsley for garnish; For Serviettenknödel:; 300 g stale white bread or dumpling bread, cubed; 250 ml milk; 3 eggs; 1 onion, finely diced; 50 g butter; 2 tbsp parsley, chopped; Salt and pepper to taste; Freshly grated nutmeg

Description

Butterzartes Rahmgulasch mit Serviettenknödel ist ein köstliches und herzhaftes Gericht, das aus zartem Rindergulasch in einer cremigen Sauce und fluffigen Knödeln besteht. Es ist ideal für gemütliche Abende mit Familie und Freunden oder besondere Anlässe. Die perfekte Kombination aus Aromen macht dieses Gericht unwiderstehlich. Probieren Sie es jetzt!

Ingredients

For Rahmgulasch:
800 g Rindergulasch (ideally from shoulder or neck)
2 onions, finely diced
3 garlic cloves, finely chopped
2 tbsp tomato paste
1 tbsp sweet paprika powder
1 tsp hot paprika powder (optional)
500 ml beef broth
200 ml heavy cream
2 tbsp flour
3 tbsp vegetable oil
2 tbsp clarified butter
Salt and pepper to taste
1 tsp caraway seeds (optional)
Fresh parsley for garnish
For Serviettenknödel:
300 g stale white bread or dumpling bread, cubed
250 ml milk
3 eggs
1 onion, finely diced
50 g butter
2 tbsp parsley, chopped
Salt and pepper to taste
Freshly grated nutmeg

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Instructions

Rahmgulasch:

Sear the meat: Brown the beef in a large pot with 2 tbsp vegetable oil. Remove and set aside.
Sauté onions and garlic: In the same pot, sauté onions and garlic in clarified butter until translucent. Add tomato paste and paprika, briefly sautéing.
Add the beef: Return the seared beef to the pot, dust with flour, and stir well.
Simmer with broth: Pour in the beef broth and reduce the heat. Add caraway seeds (optional) and simmer for 1.5 to 2 hours until the beef is tender.
Finish with cream: Stir in the heavy cream, bring to a brief boil, and season with salt and pepper.
Garnish: Before serving, sprinkle with freshly chopped parsley.

Serviettenknödel:

Prepare the bread: Cube the bread and pour hot milk over it in a bowl. Let it soak.
Sauté onion: Sauté the onion in butter and add it to the soaked bread.
Prepare the dough: Add eggs, parsley, salt, pepper, and freshly grated nutmeg to the bread mixture and mix well.
Form the dumplings: Shape the dough into two rolls and wrap them in plastic wrap.
Steam the dumplings: Steam the rolls in gently boiling water for about 25-30 minutes.
Slice and serve: After steaming, slice the dumplings and serve with the Rahmgulasch.

Notes

For extra flavor, add mushrooms or bacon to the goulash.
This dish can be prepared ahead of time and tastes even better the next day.
Ensure that the dumplings are stored separately from the sauce to maintain their structure.

Prep Time: 30 minutes
Cook Time: 2 hours
Category: Main Course
Method: Slow Cook
Cuisine: German