Goulash with Dumplings

Ingredients

• 600 g onions
• 1 starchy potato
• 800 g beef (pre-cut, shoulder)
• Salt
• Pepper (freshly ground)
• 3 tbsp clarified butter
• 1 tbsp sweet paprika powder
• 1 tsp hot paprika powder
• 0.5 tsp caraway seeds
• 2 tbsp Tomato paste
• 150 ml dry red wine
• 350 ml meat broth
• 12 stale rolls
• 200 ml milk
• 2 shallots
• 2 tbsp butter
• 2 tbsp freshly chopped parsley
• 1 tbsp bacon cubes
• 2 Eggs
• nutmeg

Instructions

1. 1.

   Peel the onions and cut them into rings or cubes. Peel, wash, and dice the potato into small pieces. Rinse the beef, pat dry, cut into bite-sized chunks, season with salt and pepper, and sear in hot clarified butter until browned on all sides.

2. 2.

   Add the onions and potato cubes, sauté briefly, then return the beef. Stir in tomato paste and season with paprika powders and caraway seeds. Deglaze with red wine, add meat broth, bring to a boil, cover, and simmer for about 1½ hours, stirring occasionally.

3. 3.

   Taste the finished goulash again. For the dumplings, slice the stale rolls into rounds, place them in a bowl, and pour warm milk over them. Peel and finely chop the shallots; sauté in hot butter until translucent, then add parsley and bacon cubes and cook briefly.

4. 4.

   Add the eggs to the roll mixture, season with salt, pepper, and nutmeg, mix gently, and let rest for 30 minutes. Shape into dumplings. Bring a pot of salted water to a gentle boil, drop the dumplings in, and simmer for about 15 minutes until cooked through. Drain on a kitchen towel and serve immediately with the goulash.