Goulash Soup with Small Dumplings

Ingredients

• 600 g beef (shoulder)
• 1 onion
• 1 Garlic clove
• 1 Carrot
• 400 g waxy potatoes
• 2 tbsp Vegetable oil
• 1 tsp paprika powder
• 1 tsp turmeric
• 800 ml meat broth
• Salt
• black pepper (ground)
• 1 tbsp freshly chopped parsley
• 1 onion
• 1 tbsp butter
• 6 rolls (from the day before)
• 250 ml milk
• 2 Eggs
• 2 tbsp freshly chopped parsley
• Salt
• panko breadcrumbs (as needed)

Instructions

1. 1.

   Wash and pat dry the beef, then cut into small cubes. Peel and dice the onion, garlic, carrot, and potatoes. Brown the beef in hot oil, add the vegetables, sprinkle with paprika and turmeric, pour in broth, season with salt and pepper, cover and simmer gently for about 1½ hours while stirring occasionally.

2. 2.

   Meanwhile, peel and finely dice an onion, sauté it until translucent in hot butter. Dice the rolls and place them in a bowl. Whisk milk with eggs, add salt, and pour over the bread cubes. Mix in the sautéed onion and parsley. Season the mixture and let it rest for about 30 minutes; if too wet, fold in a little more breadcrumbs. Shape roughly eight small dumplings, drop them into boiling salted water, and cook for 15–20 minutes (do not boil further).

3. 3.

   Remove the dumplings from the water and arrange on bowls. Taste the goulash, ladle over the dumplings, and serve.