Znojmo Goulash with Cucumbers and Bread Dumplings

(*) Znojmo cucumbers are best, but they are rarely found here, they are a bit smaller and are seasoned a little sharper than our giant gherkins, therefore taste more aromatic and crunchy.

The country of origin of the goulash is actually Hungary. But there is also a South Hungarian version, where Znojmo gherkins give the goulash a special flavor.

Heat the oil in a high frying pan and fry the chopped onions until golden. Sprinkle with paprika powder and then add the diced meat and gradually all the spices except the marjoram. Pour enough water to cover the meat and simmer for a while. When the meat is almost cooked, remove and evaporate the gravy over high heat and sprinkle with flour, stirring well with a whisk. Then finish cooking the meat and in the meantime chop the cucumbers and the tomatoes, add them at the end and do it all over again for a quarter of an hour. Season with marjoram before serving.

Bohemian bread dumplings go especially well with this dish.

Bread dumplings: cut bread into 1 cm cubes and fry in butter.

Mix flour, egg and salt with the seltzer water, beating firmly so that air gets into the dough. The dough should come off the edge smooth and shiny. Then fold in the toasted bun cubes. On a floured surface, form 2 oblong dumplings.

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