Gluten Free Beef Goulash with Sour Cream Dumplings

Preparation of goulash

• The day before, put the stewing beef in a large bowl or pot. Pour all the red wine over it, stir and cover.
• Leave to marinate in the refrigerator for 24 hours.
• The next day filter it, keep the wine and set it aside. Heat a large pot, add the lard and brown the onions.
• The most important thing in this phase is to stir continuously so that the onions do not stick to the bottom.
• When onions are browned for a long time, they lose water; their sugar also comes out giving a sweet flavour.
• This is the effect you want to achieve, but it will take a little patience.
• Hours later, when the onions are uniformly dark gold, a beautiful colour, but not burned, add the tomato paste and continue to cook.
• Add the paprika powder and the concentrate of peppers and sauté again for 2 minutes.
• Add the red wine, then let it reduce by half. Add the ketchup, broth, bay leaves and marjoram and simmer.
• Add the meat and garlic, lower the heat and cook the meat until it is soft.
• In the meantime, prepare the dumplings with sour cream, following the recipe.
• When the meat is soft, add salt, pepper and season with a pinch of cumin.
• If you wish, you can add a little more marjoram, garlic or chili.
• For a brighter appearance, add a little Schär flour to the goulash.
• Put 3 tablespoons of Schär flour in a bowl, add 6 tablespoons of cold water, mix well with a whisk and add to the simmering goulash.
• Cook for another two minutes ... and the goulash is ready! Buon appetito!

Preparation of dumplings in sour cream

• Remove the crust from the bread of the Schär Mastro Panettiere, then divide it into four.
• Mix it with the sour cream and crème fraîche, season with salt, pepper and nutmeg.
• Beat the eggs and yolks, then add them to the mixture and stir.
• Don’t worry, the dough should be very fluid!
• Cut a rather large piece of plastic wrap, large enough for a big pot.
• With a spoon, evenly apply a strip as wide as two tablespoons of batter, then fold the sheet.
• To better stabilize it, roll up the sheet again and cook in boiling water for 25 minutes.

Don’t forget: it’s said that goulash gets better with each day that passes - and it's true!! The chef recommends eating it with pickles.