Vegetable Goulash With Caraway Dumplings Recipe
Ingredients
| Cauliflower | 225 Gram (For 4) | |
| Potatoes | 225 Gram (For 4) | |
| Peas | 225 Gram (For 4) | |
| Carrots | 225 Gram (For 4) | |
| Refined flour | 10 Gram (For 4) | |
| Onions | 115 Gram (For 4) | |
| Capsicum | 55 Gram (For 4) | |
| Tomato | 115 Gram (For 4) | |
| Salt | 10 Gram (For 4) | |
| Pepper | 1 To taste (For 4) | |
| Nutmeg a pinch | ||
| Parsley a sprig | ||
| Bayleaf 1 leaf | ||
| Paprika a pinch | ||
| Fat | 15 Gram (For 4) | |
Directions
1. Prepare cauliflower, potatoes, peas and carrots and dip in seasoned flour.
2. Chop onions and green pepper and saute in heated fat.
3. Add prepared vegetables and fry lightly on all sides.
4. Stir in blanched tomatoes, seasoning and remaining flour. Add stock and seasoning.
5. Simmer gently till vegetables are cooked.
6. Serve with caraway dumplings.
2. Chop onions and green pepper and saute in heated fat.
3. Add prepared vegetables and fry lightly on all sides.
4. Stir in blanched tomatoes, seasoning and remaining flour. Add stock and seasoning.
5. Simmer gently till vegetables are cooked.
6. Serve with caraway dumplings.
Chef
