Beef And Mushroom Goulash With Dumplings

• 1 kg stewing beef, cut into small cubes
• 3 None onions, peeled and finely diced
• 100 g ham, sliced
• 400 g mixed mushrooms (such as mushrooms and Chanterelles), halved or quartered
• 300 g carrots, peeled and sliced
• 4 tbsp oil
• 2 tbsp tomato puree
• 250 ml dry red wine
• 2-3 tbsp Kirsch
• 1 litre beef stock
• 2 None bay leaves
• 1 bunch thyme
• 250 g coarse flour
• 2 None eggs
• 100 ml milk
• 5-6 tbsp sparkling mineral water
• 1-2 tbsp butter
• 2-3 tbsp cornflour

1. To make the goulash, heat 2 tbsp of oil in a roasting pan. Add the mushrooms and carrots and cook for 5-6 mins over high heat, then remove from the pan. Add the beef and the remaining oil and sear, stirring. Remove the beef and add the ham, tomato puree and onion. Cook for 4-5 mins and season to taste. Pour in the red wine, Kirsch and stock, then add the bay leaves and cooked beef and bring to a boil. Cover and simmer for 1 1/2 hours, adding water as necessary. Add the carrots, mushrooms and half of the chopped thyme after 1 hour.
2. To make the dumplings, mix the flour, eggs, salt, milk and mineral water into a tough dough and leave to rest for about 15 mins. Bring 13 cups of salted water to a weak boil, divide the dough into small dumplings and cook them until they rise to the top. Drain the dumplings and cool them on an oiled baking sheet. Melt the butter in a non-stick frying pan and fry the dumplings for 3-4 mins, stirring in the remaining chopped thyme and seasoning to taste.
3. Mix the cornstarch with a little water and add it to the goulash. Season to taste and garnish with reserved thyme sprigs. Serve over the dumplings and top with sour cream.

stewing beef, onions, ham, mixed mushrooms, carrots, oil, tomato puree, red wine, beef stock, bay leaves, thyme, flour, eggs, milk, water, butter, cornflour

Taken from recipes-plus.com/api/v2.0/recipes/16968 (may not work)