Goulash with Yeast Dumplings and Sour Cream

Ingredients

• 1 cube yeast
• 3 tbsp lukewarm milk
• 250 g flour
• 2 Eggs
• Salt
• 800 g beef
• pepper (ground)
• 500 g onions
• 300 g shallots
• 1 medium potato
• 3 tbsp clarified butter
• 1 tbsp sweet paprika powder
• 1 tsp hot paprika powder
• 0.5 tsp caraway seeds
• 2 tbsp Tomato paste
• 500 ml meat broth
• sour cream (for serving)
• paprika powder

Instructions

1. 1.

   Crush the yeast into a cup and stir in the milk. Cover and let sit for about 15 minutes until bubbles form. Knead together flour, eggs, and salt to make a firm, smooth, glossy dough; add more flour if needed. Cover and rise for about 60 minutes until doubled in volume. Divide the dough, shape into two rolls, and drop them into boiling salted water. Cook uncovered for about 15 minutes until tender. Remove and slice each roll into 2–3 cm thick pieces with a string cutter to serve with the goulash.

2. 2.

   Peel the onions and cut them into thin rings. Peel the shallots. Peel the potato and dice it finely.

3. 3.

   Cut the beef into bite-sized pieces, season with salt and pepper, and sear in hot clarified butter on all sides until browned.

4. 4.

   Add the onions to the pan and sauté in the rendered fat. Add the diced potatoes and cook briefly. Return the meat, stir in tomato paste, paprika powder, and caraway seeds; sauté while stirring. Pour in the broth, bring to a boil, cover, and simmer for about 1½ hours, stirring occasionally. About an hour into cooking, add the shallots and continue to cook until done.

5. 5.

   Taste the finished goulash, then serve with the dumpling slices, a spoonful of sour cream, and a dusting of paprika.