Classic Goulash with Bread Dumplings

Ingredients

• 800 g onions
• 1 medium potato
• 800 g beef (from the shoulder)
• Salt
• black pepper (freshly ground)
• 3 tbsp clarified butter
• 2 tbsp Tomato paste
• 1 tbsp sweet paprika powder
• 1 tsp hot paprika powder
• 0.5 tsp caraway seeds
• 500 ml meat broth
• 12 stale rolls
• 200 ml milk
• 2 finely chopped shallots
• 2 tbsp butter
• 1 tbsp smoked bacon cubes
• 2 tbsp freshly chopped parsley
• 2 Eggs
• nutmeg

Instructions

1. 1.

   Peel the onions and cut them into rings. Peel the potato and dice it into small cubes. Cut the beef into bite-sized pieces, season with salt and pepper, and sear in hot clarified butter until browned on all sides. Remove the meat and sauté the onions in the remaining fat. Add the potato cubes and cook briefly. Return the meat, stir in tomato paste, paprika powders, and caraway seeds. Deglaze with broth, bring to a boil, cover, and simmer for about 1½ hours, stirring occasionally. Taste and adjust seasoning.

2. 2.

   For the dumplings, slice the stale rolls into rounds, place them in a bowl, and pour warm milk over them. Sauté the shallots in hot butter until translucent, then add parsley and bacon cubes and cook briefly. Mix the eggs with the bread mixture, season with salt, pepper, and nutmeg, combine gently, and let rest for 30 minutes. Shape into dumplings. Boil salted water, drop the dumplings in, and simmer gently for about 15 minutes. Drain on a kitchen towel and serve immediately with the goulash.