Smoked Mushroom Goulash with German Bread Dumplings
- Preparation time: 135 m
- 82.666666666678 tbsp. oil for frying
- 450150450 g onions peeled and cut into rings
- 25083.3333333333250 g potatoes peeled and cut into cubes
- 450150450 g king trumpet mushrooms cut in half
- 25083.3333333333250 g oyster mushrooms finely chopped
- 300100300 ml red wine dry
- 313 garlic cloves peeled
- 41.333333333334 g porcinis dried
- 10.3333333333331 tbsp. marjoram
- 10.3333333333331 tsp. cumin
- 10.3333333333331 tsp. thyme
- 20.6666666666672 tbsp. paprika
- ½0.166666666667 ½ tsp. smoked paprika
- 10.3333333333331 pinch chili powder
- 20.6666666666672 tbsp. raw cane sugar
- 10.3333333333331 tsp. of salt
- 10.3333333333331 tbsp. finely grated lemon peel
- 450150450 ml vegetable stock
- 500166.666666667500 ml spelt-almond-milk
- 10.3333333333331 tsp. salt
- pepper from the mill
- grated nutmeg
- 26086.6666666667260 g bread for bread dumpling
- 10.3333333333331 tsp. oil for frying
- 10.3333333333331 big onion peeled and finely chopped
- 626 tbsp. finely cut parsley
- 103.3333333333310 g white flax seed flour scrambled with 100ml spelt-almond-milk (flax seed egg)
- 103.3333333333310 g cornstarch
- 20.6666666666672 EL lupine flour
- 41.333333333334 EL breadcrumbs
Preheat the oven to 200°C. In a heavy stewpot, fry onion rings for 5 minutes at high heat in hot oil until brown.
Add potato cubes, both types of mushrooms and fry together for further 5 minutes. Pour in the red wine and let it cook through.
Add garlic, porcinis and all the other spices. Fry for a few minutes, then pour in the vegetable stock.
Place the stewpot in the preheated oven, cover the pot with a lid and stew the goulash for 1 1/2 hours. Stirr the goulash every 30 minutes. Season to taste with salt and pepper.
For the bread dumplings, first heat up the spelt almond milk and season with 1 tsp. of salt, a pinch of pepper and nutmeg. Pour everything on the dumpling bread. Heat up the oil in a frying pan and fry the onions. Add parsley, fry together and mix it with the bread dumpling paste. Let it soak in for 10 minutes, then mix again and let it soak again for 10 minutes.
Meanwhile, prepare the flax seed egg and leave it aside for 10 minutes. Mix it carefully with starch, lupine flour and the bread dumplings. The less you squeeze the mixture, the fluffier the dumplings will get. If it is too sticky, add more flour and breadcrumbs and if it is too dry, add some vegan milk until you can easily form balls.
Boil water in a pot with salt, then reduce the heat. With slightly wet hands form dumpling balls and cook it in the water (try out first whether the dumplings hold or break apart). Make sure they are seperate and don't stick together.
Let them simmer for about 20 minutes but make sure the water doesn't start to boil up.
Serve the goulash with fresh parsley and bread dumplings. Optionally, you can add some cashew cream.
Dumpling bread can be made out of dried bread or bought already prepared. Sebastian Copien always uses old bread which he has collected in a bag and placed in a dry place. Cut the amount you need into pieces. Depending on how dry the bread is, you might need more or less liquid. Important is though, that you can form nice balls out of it, doesn’t stick to your hands and doesn’t fall apart when cooking.