Game Goulash with Bohemian Dumplings

For those who love strawberries:

1. dry meat. Sauté in hot oil in batches until hearty, season. Add paradeis pulp and 1 tbsp. flour and sauté. While stirring, gradually extinguish with a good 3/4 liter of water and bring to a boil. Remove the peel from the garlic. Rinse the rosemary. Add both with bay leaf and juniper and steam with lid closed for 1-11/4 hours.

2. drain chanterelles. Clean, rinse and halve mushrooms. Fry in hot fat, season. Rinse orange in hot water and cut in half. Peel thin strips from 1 half with a julienne knife, squeeze out juice. Juice, peel and all the mushrooms after about half an hour to the goulash form.

3. Mix 400 g flour, baking powder and 1 tsp salt. Add egg and 200 ml water. Knead together with the dough hook of the hand mixer until the dough separates from the edge of the bowl. Form dumplings with floured hands. Cook dumplings in lightly simmering salted water for about 10 minutes.

Add whipped cream to goulash and season to taste with salt and freshly ground pepper. Cut the remaining half of the orange into slices. Serve goulash and dumplings and garnish with orange slices.

Carbohydrates

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