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This week's guest: Walter Bauer, mountaineer, loves cooking and today he's cooking a real treat with Alfons Schuhbeck: Bavarian beef goulash with pretzel dumplings. Here's the recipe for 4 good eaters: Bavarian goulash: Cut the beef shank into 3-4 cm pieces, season generously with salt and fry gradually on all sides in clarified butter. Now take the meat out of the pot and let the onions simmer until they are translucent. Now deglaze everything with the beef stock and dark beer and put the meat back in the pot. After about 1 hour, add the parsley and season with black pepper. After a total of 1 1/2 hours, the Bavarian goulash should be ready. A simple but very good dish. Beef shank (700 grams) Onions (4 large) Beef broth (0.5 liters) Dark beer (0.5 liters) Parsley (1/2 bunch) Clarified butter Black pepper (from the mill) Pretzel dumplings: Put the pretzel dumpling bread in a bowl, add salt, pour warm milk over it and mix well. After an hour, add the parsley, nutmeg and eggs and knead the dough well again. Now shape the dough into dumplings (6 pieces) with wet hands and leave to rest in plenty of salted water for 25 minutes. Pretzel dumpling bread (10 pretzels) Milk (0.4 litres) Parsley (1/2 bunch) Eggs (2 pcs.) Nutmeg (half a teaspoon) Salt (2 tablespoons) Breadcrumbs if needed Subscribe now: http://bit.ly/AboMuenchenTV Homepage: http://www.muenchen.tv Facebook: / muenchentv Twitter: / muenchentv YouTube: / muenchentv Google+: https://plus.google.com/+muenchentv2/