Beer Goulash with Bread Dumplings

Ingredients

• 800 g beef
• Salt
• pepper (ground)
• 1 onion
• 3 tbsp clarified butter
• 1 tsp paprika powder (spicy)
• 0.5 tsp caraway seeds
• 250 ml meat broth
• 250 ml beer
• 2 tbsp capers
• 12 old-fashioned rolls
• 200 ml milk
• 2 tbsp butter
• 2 shallots (finely chopped)
• 2 Eggs
• 1 tbsp bacon (smoked, fully fat, finely diced)
• 2 tbsp parsley (finely chopped)
• Salt
• pepper (ground)
• nutmeg

Instructions

1. 1.

   Peel and finely chop the onion. Cut the beef into bite‑sized pieces, season with salt and pepper, and sear in hot clarified butter over medium heat until browned on all sides.

2. 2.

   Add the onion to the pan, return the beef, season with paprika and caraway seeds, stir and sauté briefly, then pour in the meat broth and beer. Bring to a boil, cover, and simmer for about 1½ hours, stirring occasionally. Taste and adjust seasoning, then fold in the capers.

3. 3.

   Slice the rolls into rounds, place them in a bowl, and pour lukewarm milk over them.

4. 4.

   Sauté the shallots in hot butter until translucent, add parsley and bacon, cook briefly, then combine with the eggs and the bread slices. Season with salt, pepper, and nutmeg, mix gently, and let rest for 30 minutes.

5. 5.

   Shape the mixture into dumplings.

6. 6.

   Bring a large pot of salted water to a gentle boil, drop in the dumplings, and cook for about 15 minutes until tender. Drain on a kitchen towel and serve immediately with the goulash. Optionally add blanched carrot sticks as desired.