Christmas goulash with bread dumplings
Are you still looking for a delicious Christmas meal? Then today we have a delicious festive goulash with bread dumplings from the Vitavit® Premium by @sandraskochblog for you.
Cooking with the Vitavit® Premium Pressure Cooker from Fissler gives you valuable time for what you love. Because pressure cooking reduces cooking time by up to 70% - valuable time you can use for things that matter to you even more 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. Inside the pot, excess pressure is created, raising the boiling point of liquids from 110°C to up to 116 °C. This rise in temperature ensures that the cooking time is more than halved compared with a conventional Cooking Pot.
40 min
Total Time
20 min
Cooking Time
20 min
Preperation Time
Ingredients
| Goulash: | |
| 1.3 kg | beef goulash |
| 2 | bunches soup vegetables |
| 350 ml | sweet red wine |
| 600 ml | beef stock |
| 4 tbsp. | wild lingonberries |
| 1 tbsp. | red currant jelly |
| 2 | heaped tbsp. tomato paste |
| 2 | heaped tbsp. flour |
| A | good pinch of salt and pepper |
| 1 tsp. | nutmeg |
| ½ tsp. | ground allspice |
| 1 tsp. | caraway seeds |
| 1 tsp. | gingerbread spice |
| 2 tsp. | mustard seeds |
| 2 tbsp. | clarified butter |
| Optional: | cornstarch for thickening |
| || | |
| Bread Dumplings: | |
| 6 | pretzel sticks |
| 1 | baguette roll |
| 700 ml | milk |
| 5 | eggs |
| 4 | shallots |
| 2 | bunches parsley |
| 1 tsp. | nutmeg |
| 2 tsp. | pepper |
| salt to taste |
Instructions
Step 1 of 12:
For the bread dumplings, cut the pretzel sticks and the baguette roll into small cubes. Finely dice the onion and finely chop the parsley. Put everything into a bowl.
Step 2 of 12:
Warm the milk and add it to the bowl as well. Leave to stand for a few minutes until it has cooled slightly. Then add the eggs, mix everything well until it binds, and then leave to rest.
Step 3 of 12:
Clean, peel, and finely dice the soup vegetables. Sauté them in the Pressure Cooker with 1 tbsp. clarified butter 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 simmer gently for 10 minutes with the Lid open. Then pour through a sieve, catch the liquid, and set aside.
Step 4 of 12:
Heat 1 tbsp. clarified butter in the Pressure Cooker again. Sear the goulash on all sides over high heat 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 reserved liquid from the vegetables.
Step 7 of 12:
Stir in 2 tbsp. wild cranberries and 1 tbsp. redcurrant 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, cook the goulash for 15 minutes first.
Step 9 of 12:
Meanwhile, shape the bread dumplings, place them in the steamer insert, and set aside.
Step 10 of 12:
Once the goulash cooking time has ended, release the steam 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 Levels 1 (steam cooking level). After 15 minutes of cooking time, open the Pressure Cooker and remove the insert with the bread dumplings. Remove the trivet as well.
Step 12 of 12:
Season the goulash to taste with the remaining cranberries and, if needed, salt and pepper. Optionally, the finished goulash can be thickened with a little cornflour.
