Traditional Hefeknödel with Wild Boar Goulash

Method

1. In a bowl, mix flour and yeast. Add warm milk, egg, and sour cream. Knead until smooth. Let rise for 1 hour.
2. In a large pot, brown the wild boar meat. Add chopped onion, carrots, and celery. Cook until softened.
3. Stir in red wine, tomato paste, and seasonings. Simmer for 1.5 hours.
4. While the goulash simmers, shape the dough into small dumplings. Boil in salted water until they float.
5. Serve the dumplings with the goulash.