Bratwurst-mushroom ragout with bohemian dumplings
easy
50 mins
50 mins
Ingredients
- 40 g Butter or margarine
- 3 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 400 g + 1 tablespoon of flour
- 1 TEASPOON Baking Powder
- 100 ml Milk
- 1 Onion
- 400 g Mushrooms
- 400 g Carrots
- 3 (à 100 g) Bratwursts
- 1 TABLESPOON Rapeseed oil
- 50 g Whipped cream
- 250 ml Vegetable broth (instant)
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 1 bunch of parsley
- 7-10 Tbsp Flour
Directions
- 1
For the dumplings, mix the fat with the whisk of the hand mixer until foamy. Stir in eggs one after the other, season with salt and nutmeg. Mix 400 g flour with baking powder, sieve and add.
- 2
Stir in the milk. Knead dough with the dough hooks of the hand mixer until bubbles appear. Halve the dough and form 2 rolls with floured hands. Leave to stand in boiling salt water at low heat for 25-30 minutes.
- 3
Peel and chop the onion. Clean and trim the mushrooms and halve them according to size. Peel, clean and slice carrots. Cut sausage into slices. Heat oil in a large pan or a frying pan.
- 4
Fry the sausage for about 10 minutes while turning. After 5 minutes add mushrooms and onion. Finally add carrots. Dust with 1 tablespoon of flour. Add cream and stock. Bring to the boil and simmer for 1 minute while stirring.
- 5
Season to taste with salt, pepper and sugar. Wash parsley, shake dry, pluck leaves from the stalks and chop. Cut the dumplings into slices with a twine. Arrange dumplings and ragout on plates and sprinkle with parsley.
Nutrition Facts
830 kcal
82 g
42 g
30 g
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