Creamy Ox Goulash

Ingredients

• 800 g ox goulash meat
• 400 g onions
• 200 g waxy potatoes
• Salt
• pepper (ground)
• 2 tbsp clarified butter
• 1 tbsp Tomato Paste
• 1 tbsp sweet paprika powder
• 1 tsp hot paprika powder
• 0.5 tsp caraway seeds
• 500 ml beef broth
• 150 ml Heavy Cream
• 8 stale rolls
• 250 ml milk
• 1 Shallot
• 2 tbsp butter
• 2 tbsp freshly chopped parsley
• 2 Eggs
• Salt
• pepper (ground)
• nutmeg
• bread crumbs (as needed)
• 60 g vegetable julienne (fresh or frozen)
• 2 tbsp chives

Instructions

1. 1.

   Wash the meat, pat dry and cut into bite‑size cubes. Peel and slice the onions into rings. Peel the potatoes and dice them small. Brown the meat in hot clarified butter over medium heat until browned all around. Then sauté the onions in the same fat. Add the potato cubes, return the meat, and stir in the tomato paste. Season with paprika powders and caraway seeds. Stir and let it brown slightly, then pour in the beef broth, bring to a boil, cover and simmer gently for about 1½ hours, stirring occasionally. If needed add more broth. Finally add 100 ml cream, simmer another 5 minutes and taste. For the dumplings slice the rolls into rounds, place them in a bowl and pour warm milk over them. Peel and finely dice the shallot, sauté in hot butter until translucent, stir in parsley and add to the rolls. Mix in the eggs, season with salt, pepper and nutmeg, gently combine and let sit for about 10 minutes. If the mixture is too firm add a little more milk or bread crumbs. The dough should be loose but still hold shape. Shape the dough into dumplings. Bring salted water to a boil, drop in the dumplings and cook for 15–20 minutes until tender. Blanch the vegetable julienne briefly in boiling salted water and drain. Arrange the goulash on preheated plates, top with dumplings and scatter the vegetables over them. Drizzle with remaining cream and sprinkle with chives before serving.