Preparation (about 45 min):
Cut the meat into pieces the size of a thumb and marinate it with ground juniper berries, mustard seeds, caraway seeds sprinkled with olive oil for about one to 120 minutes. Peel the shallots, cut them in half and sauté them together with the meat in a hot saucepan*. Then add bay leaves, flour, add paradeis pulp and mustard and sauté briefly. Pour in clear soup, stir well and simmer for 25 to half an hour.
The last five minutes add the vegetable strips and cook until al dente.
Sauté the diced onion in hot olive oil until translucent*, add the diced ham and fold in the chives. Make a bulge in the middle of the dumpling mixture, fill with ham-onions, close well and form a nice dumpling. In lightly bubbling salted water, cook the dumplings for about eight minutes until they float on top. Remove the bay leaves from the goulash, arrange the goulash in a deep dish, place the dumpling in the center and sprinkle with chives.
(*= sauté a little bit, fry briefly – remark of the creator of the recipe)
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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