Thuringian Dumplings with Venison Goulash

For the Thuringian dumplings, cut the rolls into 1 cm cubes and fry in butter.

Remove the peel from the potatoes. Finely grate two thirds of the potatoes. Squeeze the potato mixture as dry as possible in a kitchen towel (a special press from Thuringia would be ideal for this…) and collect the potato juice.

Quarter the remaining potatoes, boil until soft and press through a potato press. Season this potato mass lightly with salt and mix it with a little bit of cooking water to a liquid mash.

Boil a large saucepan of water and add salt. Add the potato starch settled from the collected potato juice to the raw potatoes and mix well.

Put the mashed potatoes in a saucepan and heat them, then add the amount to the raw potatoes and mix well with a wooden spoon.

Form dumplings from this dough and press the bun cubes into the center. Form the dumplings nice and smooth and simmer gently in salted water for 15 minutes.

In the meantime, fry the bacon in clarified butter. Add the meat with salt, pepper and the spices and fry.

Add onion and fry briefly, sprinkle a little flour and extinguish with red wine and clear soup.

Add mushrooms and balsamic vinegar and simmer on low heat for 30 minutes. Season the venison goulash with cranberries and grated lemon peel.

Serve the Thuringian dumplings with the goulash.

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