Scented wild goulash with roasted pumpkin dumplings, as Chef Zoli prepares it
Preparing the wild goulash
Chop the meat into 2-2cm cubes and wash it with plenty of water. Heat the grease/oil and put the bacon cubes in it till they turn glassy. Then the choped onions as well as tomatoes, paprika, salt, pepper and two bay leaves come in. If the vegetables are roasted, add the diced, drained wild meat cubes to it. Simmer gently and replace the fluid gradually and cook it slowly. If the meat is half cooked, it is seasoned with paprika powder, and a little more liquid is added with constant stirring. When the goulash is almost ready, rosehip jam and red wine are added. Simmer for a few minutes and the court is done.
Peel potatoes and pumpkins, cut into cubes and cook them in water with a little salt. If cooked, discard the water and let cool. When cool, crush it with a potato press and salt if required. Stir in eggs and gradually add flour. Knead well and form small noodles, cook it in boiling salted water. If ready, put out of the water and roast them gently .
Enjoy your meal! Chef Zoli