Bean Goulash with Smoked Turkey and Tied Galuska Dumplings – (Füstöltpulyka-babgulyás kötött galuskával)

Ingredients serves 10:
Goulash: 1.1 lb/50 dkg dried beans (pinto or navy), 1.1 lb/50 dkg onions, 14 oz/40 dkg carrots, 14 oz/40 dkg parsley root, 1 smallish, mild celery root, 14 oz/40 dkg mixture of peppers and tomatoes, 1 3/4 lb/ 80 dkg filleted smoked turkey meat, 3 1/2 oz/1 dl cooking oil (originally 3 1/2-5 1/4 oz/10-15 dkg pork lard), few springs fresh tarragon, cut fine 5-6 cloves garlic or 1 tablespoon garlic cream, 3 1/2 oz quality paprika about 3 1/2 quarts/liters beef broth (or water diluted with bouillon cubes), 1-3 tablespoon salt, 1 teaspoon caraway seeds, 1 teaspoon hot Red Gold or “Strong Steven” hot cherry pepper paste
Roux: 3 1/2 oz/1 dl cooking oil (originally 3 1/2-5 1/4 oz/10-15 dkg pork lard), 3 1/2 oz/10 dkg all-purpose flour
Tied Galuska Dumplings:
1.1 lb/50 dkg all purpose flour, 4 eggs, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper, 2 oz/6 dkg pork lard or shortening

Soak the beans in cold water overnight prior to cooking. Clean the vegetables. Mince the onions, dice the carrots, parsley and celery root into about 3/4”/1 1/2 cm cubes, peppers and tomatoes about 1/2”/1 cm cubes, and the meat into 3/4”-1”/1 1/2-2 cm cubes. Heat the oil in a pot or kettle and wilt the onions in it. Add the meat and vegetables and singe for a few minutes. Add the drained
beans, peppers and tomatoes. Season with the tarragon and crushed garlic and sprinkle paprika over all. After cooking for a minute or two, add the broth (or water). Salt, based on whether you used broth or water. Add the caraway and paprika cream and bring to boil over high heat. Cover and cook until tender on low heat. In the meantime, prepare the dumplings for the soup. Knead together the flour, eggs and salt. Let it rest, covered, about 20 minutes. Form into smallish round loafs and roll them out thin. Spread each with lightly salted lard or shortening and grind fresh pepper over them.
Roll up into finger-width thickness and cut into 2”-2 1/2”/5-6 cm lengths. Tie the lengths into knots. Make a beige roux by toasting the flour in the oil until light brown, about 2 minutes. Let it cool. Once the beans, meat, and vegetables have softened, thicken the soup with the roux (blend a bit of hot soup into the cool roux until smooth and add to the soup). Cook the knotted dumplings in the soup as well.

Preparation time: 2.5 hours + soaking time
Calories per serving: 882
Skill: Not easy to prepare