Goulash Soup With Dumplings - cooking recipe

Ingredients

3 tbsp oil
500 g stewing beef, cut into pieces
750 g onions, diced
1 None red pepper, cut into pieces
1 None yellow pepper, cut into pieces
2 cloves garlic, chopped
100 g smoked streaky bacon, cut into lardons
7 stalks thyme
1 None red chilli pepper
1 tbsp paprika
4 tbsp plain flour
250 ml dry red wine
3 tbsp tomato paste
1 packet instant dumpling mix

Preparation

Heat the oil in a large saucepan and fry the meat until browned on all sides, seasoning to taste. Remove the meat from the pan and set aside.
Add the onions, peppers, garlic, bacon, 5 stalks of thyme and chili pepper to the pan and fry for about 5 minutes until softened. Return the meat to the pan, sprinkle with the paprika and flour and add 6 cups water and the red wine. Stir in the tomato paste, cover and simmer over medium heat for about 1 hour.
Meanwhile, make the dumpling mix according to package instructions and roll into about 40 small balls. Boil them in salted water for about 20 minutes, drain and set aside.
Remove the chili pepper and thyme stems from the soup and stir in some freshly chopped thyme, reserving some for garnish. Season to taste, add the dumplings and serve garnished with thyme.