Christmas goulash with bread dumplings
Are you still looking for a delicious Christmas dinner? Then we have a tasty, festive goulash with bread dumplings made with Vitavit® Premium from @sandraskochblog for you today.
Cooking with the Fissler Vitavit® Premium pressure cooker gives you valuable time for what you love. Pressure cooking reduces cooking time by up to 70% – precious time you can use for things that are even more important to you than cooking. In Fissler pressure cookers, your ingredients and their aromas are sealed airtight. After the lid clicks securely into place and pressure builds up, the cooking time begins. The pressure inside the pot raises the boiling point of liquids from 110°C to up to 116°C. This temperature increase more than halves the cooking time compared to a conventional saucepan.
40 min
Total Time
20 min
Cooking Time
20 min
Preperation Time
Ingredients
| Goulash: | |
| 1.3 kg | Beef goulash |
| 2 | Bundle of soup vegetables |
| 350 ml | sweet red wine |
| 600 ml | Beef stock |
| 4 tbsp | Wild cranberries |
| 1 tbsp | Redcurrant jelly |
| 2 heaped tablespoons of tomato paste | |
| 2 heaped tablespoons of flour | |
| A good pinch of salt and pepper | |
| 1 tsp | Nutmeg |
| ½ tsp | ground allspice |
| 1 tsp | caraway |
| 1 tsp | Gingerbread spice |
| 2 tsp | mustard seeds |
| 2 tbsp | clarified butter |
| Optional: | Corn starch for thickening |
| || | |
| Bread dumplings: | |
| 6 | Pretzel sticks |
| 1 | Baguette roll |
| 700 ml | Milk |
| 5 eggs | |
| 4 | Shallots |
| 2 | Bundle of parsley |
| 1 tsp | Nutmeg |
| 2 tsp | Pepper |
| Salt to taste |
Instructions
Step 1 of 12:
For the bread dumplings, cut the pretzel rolls and baguette roll into small cubes. Finely dice the onion and finely chop the parsley. Place everything in a bowl.
Step 2 of 12:
Warm the milk and add it to the bowl. Let it sit for a few minutes until it has cooled slightly. Then add the eggs, mix everything well until it binds, and let it rest.
Step 3 of 12:
Clean, peel, and finely dice the soup vegetables. Sauté in 1 tbsp clarified butter in the pressure cooker for 4-5 minutes. Add 1 tbsp tomato paste and 1 tbsp flour and stir in quickly. Then deglaze with 400 ml beef stock and let simmer lightly with the lid open for 10 minutes. Then pass through a sieve, collect the liquid, and set aside.
Step 4 of 12:
Heat another 1 tbsp clarified butter in the pressure cooker. Sear the goulash on all sides for 3-4 minutes. Then add all the spices.
Step 5 of 12:
Add 1 tbsp tomato paste and 1 tbsp flour and stir in quickly.
Step 6 of 12:
Add the red wine, the remaining beef stock, and the collected liquid from the vegetables.
Step 7 of 12:
Stir in 2 tbsp wild lingonberries and 1 tbsp currant jelly.
Step 8 of 12:
Close the lid of the pressure cooker. Select cooking level 3. As soon as the yellow ring appears, reduce the heat. When the green ring appears, let the goulash cook for 15 minutes.
Step 9 of 12:
During this time, form the bread dumplings and place them in the steam insert and set aside.
Step 10 of 12:
After the cooking time for the goulash, release the pressure from the pressure cooker and open it. Insert the trivet into the pot and place the insert with the bread dumplings on top.
Step 11 of 12:
Close the pressure cooker again and select cooking level 1 (steam cooking level). After 15 minutes of cooking time, open the pressure cooker and remove the insert with the bread dumplings. Also remove the trivet.
Step 12 of 12:
Season the goulash with the remaining lingonberries and, if necessary, salt and pepper. Optionally, the finished goulash can be thickened with some cornstarch.
