Beef Goulash with Nockerl Dumplings Draft

How I make it

Goulash

1. Trim the fat from the beef and cut into medium cubes. Dice the tomato and bell pepper and finely chop the onion.

2. Heat the 3 tbsp oil in a medium pot and cook the onion until golden.

3. Add the beef, and after about 2 minutes turn it so it browns on both sides.

4. Add the spices, the vegetables and the ½ cup water and bring to a boil.

5. Reduce the heat, cover and simmer for 2½ hours.

6. If you like, add the dry red wine 5 minutes before the end of cooking.

Nockerl

1. Mix all the ingredients until a dough forms. Don't work it until stretchy; it should stay soft.

2. Bring a pot of salted water to a boil. Meanwhile, put the dough on a flat plate.

3. Using a spoon, cut small pieces of dough into the water and cook for about 3 minutes, until the dumplings float.

4. Serve the goulash with the nockerl.

What I've learned

• The trick with the dumplings is to dip the spoon in the boiling water each time, so the dough slides right off and the work goes fast.