Beef Goulash with Servietten Dumplings

Ingredients

• 800 g beef goulash (shank or shoulder)
• 4 onions
• 2 Garlic cloves
• 4 tbsp oil
• 1 tsp Caraway seeds
• 1 tbsp Tomato Paste
• 250 ml red wine
• 400 ml meat broth
• 2 Tbsp paprika powder
• 4 bay leaves
• 1 bay leaf
• Salt
• Cayenne pepper
• 100 g toast bread
• 350 g flour
• 1 tsp salt
• a pinch of sugar
• fresh grated nutmeg
• 20 g yeast
• 150 ml lukewarm milk
• 1 egg
• 1 yolk
• liquid butter (for brushing the towel)

Instructions

1. 1.

   Wash and pat dry the meat. Peel onions and garlic cloves. Dice onions and finely chop garlic. Brown the meat in hot oil in portions, then remove from pot. Add onions and caraway to the pot and sauté until golden brown. Then add garlic and tomato paste, deglaze with red wine. Let reduce slightly, add broth, season with paprika powder, and return the meat. Tie bay leaves together, add a bay leaf to the pot, cover and simmer for about 1.5–2 hours over low heat.

2. 2.

   For the dumplings cut toast bread into small cubes. Mix flour, salt, sugar, and nutmeg in a bowl, then crumble yeast into it. Stir in milk, egg, and yolk while mixing until a smooth dough forms. Fold in the bread cubes, cover, and let rise at room temperature for about 30 minutes.

3. 3.

   Bring plenty of salted water to a boil in a long, flat pot.

4. 4.

   Moisten a kitchen towel slightly, spread it out, and brush with liquid butter.

5. 5.

   Shape the dough into rolls and wrap them loosely in the kitchen towels. Tie the ends with kitchen twine and cook in boiling salted water, turning occasionally, for about 30 minutes.

6. 6.

   Remove the herbs from the goulash and season with salt and cayenne pepper to taste.

7. 7.

   Lift out the dumpling rolls, let drain well, then roll them into serviettes and slice with a thread. Serve the slices with the goulash.