In a large mixing bowl combine all the dumpling ingredients until well combined. Drop heaping tablespoon size mounds of the dumpling mix into the boiling water. Cover the pot and simmer over medium-low heat until dumplings are cooked, about 10 minutes.
Using a slotted spoon transfer the dumplings to a large serving bowl and set aside.
THE GOULASH:
Clean all the mushrooms and slice them into equal size pieces. Melt the butter in a dutch oven over medium heat. Add the mushrooms and onions and cook, stirring occasionally until mushrooms are browned, about 10 minutes.
Stir in the garlic, thyme, paprika, parsley, 1/2 tsp salt, and 1/4 tsp pepper and cook until garlic is fragrant, about 10 seconds. Pour in the wine and cook until wine has evaporated, about 4 minutes.
Stir in the heavy cream and nutmeg and cook while stirring until thickened, about 5 more minutes. Season with salt & pepper to taste.
Pour the goulash into the serving bowl with the dumplings and serve.
This recipe is delicious. Personally, I'm bad at making dumplings. They came out tough and hard.
The mushroom mixture is delightful. I recommend using sherry as the wine.
Thank you.
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Mixed Mushroom Goulash with Dumplings
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LadyBugg
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