Goulash with peas and dumplings (nockerl)

300 g

beef (cut from the shank)

300 g

pork (cut from the shank)

2 tbs

olive oil

1 ts

mild ground paprika

1 ts

salt

250 g

carrots

2

red onions

450 g

frozen peas

1 ts

grained vegetable stock (or Jagetty)

1 ts

dried oregano

2

bay leaves

1 ts

garlic powder

pepper

2 tbs

breadcrumbs

600 ml

water

2

egg

2 tbs

olive oil

2 pinches

salt

8 tbs

flour

450 g

beef (cut from the shank)

450 g

pork (cut from the shank)

3 tbs

olive oil

1 1/2 ts

mild ground paprika

1 1/2 ts

salt

375 g

carrots

3

red onions

675 g

frozen peas

1 1/2 ts

grained vegetable stock (or Jagetty)

1 1/2 ts

dried oregano

3

bay leaves

1 1/2 ts

garlic powder

pepper

3 tbs

breadcrumbs

900 ml

water

3

egg

3 tbs

olive oil

3 pinches

salt

12 tbs

flour