Dumpling goulash with leek and peas

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 500 g Leeks (leek)
  • 1 kg Potatoes
  • 7-10 Tbsp Salt
  • 4 TABLESPOONS Oil
  • 4 unboiled veal sausages (à approx. 120 g)
  • 7-10 Tbsp freshly ground black pepper
  • 30 g Flour
  • 600 ml Vegetable broth
  • 100 g Whipped cream
  • 3-4 Tbsp Lemon juice
  • 1 pinch Sugar
  • 250 ml Milk
  • 50 g Butter
  • 7-10 Tbsp freshly grated nutmeg
  • 200 g frozen young peas
  • 1/2 Beet Cress

Directions

  1. 1

    Clean, wash and cut the leek into rings. Peel and wash the potatoes, cut in half depending on size. Cook in boiling salted water for about 25 minutes. In the meantime heat 2 tablespoons of oil in a large frying pan. Press sausage meat directly from the skin as balls into the hot oil.

  2. 2

    Sauté while turning, remove.

  3. 3

    Put 2 tablespoons of oil in the pan, add the leek and fry while turning. Season with salt and pepper. Dust with flour, sweat and gradually add stock and cream. Bring to the boil, season with lemon juice, salt, pepper and sugar.

  4. 4

    Add meatballs again, cover and stew for about 12 minutes.

  5. 5

    Heat milk and butter in a pot. Drain the potatoes and let them steam a little. Add milk and butter mixture and mash with a potato masher. Season with nutmeg. Keep warm briefly.

  6. 6

    Add peas to the goulash, bring to the boil and continue to braise for about 3 minutes. Cut cress from the bed. Season goulash with salt, pepper and sugar. Arrange goulash, sprinkle with cress and pepper.

  7. 7

    Add the mashed potatoes.

Nutrition Facts

KCAL
860 kcal
CARBS
49 g
FATS
61 g
PROTEINS
25 g