(approx. 60 min.) Cut the meat into thumb-sized pieces, crush juniper berries and peppercorns in a mortar. Remove the peel from the ginger, cut it off and add it to the meat with oregano, bay leaf and lemon zest and fold it in. Add pumpkin seed oil and olive oil, mix and cover with foil. Marinate the meat for one to 48 hours.
Rub mushrooms with kitchen paper, cut into quarters. Remove the peel from the onion, dice finely, dice the bread. Sauté onions in a little olive oil until translucent*, mix with eggs, thyme, a tsp of olive oil, pour heated milk. Fold in chives and season with salt, pepper and nutmeg. Mix well and form dumplings.
Fry onions with meat and ingredients in hot olive oil*, add paradeis pulp. Dust with flour, fry briefly. Extinguish with grape juice, fill up with clear soup and simmer on low heat for 40 to 50 minutes. Finish with brown sugar and cranberries.
Sauté mushrooms briefly in hot olive oil**. Stew dumplings in lightly salted water until they float to the top. Arrange goulash in deep dish, place dumplings on top. Spread mushrooms and raspberries evenly on top and garnish with thyme.
(*= sauté a little bit, fry briefly **= sauté the cooked food – remark of the creator of the recipe)
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs
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