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Braised autumn goulash with gnocchi

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2 Onions Onion
Salt Salt
50 g g Dark Chocolates Dark Chocolate
100 ml ml Red Wine Red Wine
700 ml ml Vegetable cube for soup Vegetable cube for soup
(or meat)
2 tsp tsp Cinnamon Cinnamon
4 tbsp tbsp Sunflower Oil Sunflower Oil
500 g g Soup Vegetables Soup Vegetables
1 kg kg Beef Beef
600 g g Gnocchi Gnocchi
4 Juniper Berries Juniper Berries
2 Bay Leaf Bay Leaf

Braised autumn goulash with gnocchi

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3:10 hrs


  1. Wash, peel, and roughly dice soup vegetables.
  2. Peel the onions and dice them.
  3. Fry meat in a little hot frying pan oil for about 3-5 minutes, season with salt, pepper and cinnamon. Remove.
  4. Fry the vegetables and onions in a hot frying pan for 3 minutes.
  5. Add meat with red wine.
  6. Add 250 ml of stock and boil.
  7. Add juniper, allspice and bay leaves to a disposable tea filter.
  8. Cook the stew for 100-120 minutes, add more stock if necessary.
  9. Chop chocolate. 15 minutes before the end of the cooking remove the spice bag and add the chocolate to the goulash.
  10. Cook at a very low heat for the remainder.
  11. Clean the beans and simmer in boiling salted water for 15-17 min.
  12. Sprinkle the gnocchi in boiling salted water.
  13. Season the goulash with salt and pepper.
  14. Drain gnocchi and beans and serve with the goulash.


Fat37 g Carbonhydrates63 g Protein68 g kCal921 Kilojoule3851