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Goulash with peas and dumplings (nockerl)

Category Main courses

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  • 1h 10 minutes
  1. 300 g beef (cut from the shank)
  2. 300 g pork (cut from the shank)
  3. 2 tbs olive oil
  4. 1 ts mild ground paprika
  5. 1 ts salt
  6. 250 g carrots
  7. 2 red onions
  8. 450 g frozen peas
  9. 1 ts grained vegetable stock (or Jagetty)
  10. 1 ts dried oregano
  11. 2 bay leaves
  12. 1 ts garlic powder
  13. pepper
  14. 2 tbs breadcrumbs
  15. 600 ml water
Dumplings (Nockerl):
  1. 2 egg
  2. 2 tbs olive oil
  3. 2 pinches salt
  4. 8 tbs flour

1. Cut beef and pork into approx. 1 cm cubes and mix with olive oil, paprika powder and salt. Marinate for approx. 30 minutes.

2. For the dumplings, mix eggs, oil, salt and flour well. Add flour little by little so that you end up with a dough that falls from the spoon with a heavy texture.

3. Peel carrots and onions. Cut the carrots into slices approx. 0.5 cm thick, finely chop onions in the Quick Cut.

4. Add marinated meat, carrots, onions and frozen peas to the pot.

5. Add grained stock and spices, season with pepper to taste and pour in half the water, stir.

6. Heat the pot on the highest level up to the vegetable window.

7. Add rest of the water. Everything should now be well covered with liquid, add a little more water if necessary. Stir in the breadcrumbs. Using a teaspoon, cut off dumplings from the prepared batter and add directly to the goulash.

8. Put on Secuquick softline and close. Heat the pot at the highest level up to the turbo window, switch to low level and cook for approx. 12 minutes in the turbo window.

9. At the end of the cooking time, depressurize the pot and remove the Secuquick softline. Stir the goulash and season to taste before serving.

This recipe has been tested and approved by AMC.

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Cooking method

Quick cooking

suitable for controlled coooking

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