Veal Goulash with Capers

Ingredients

• 4 onions
• 150 g waxy potatoes
• 800 g veal goulash
• 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
• 500 ml meat broth
• 8 stale rolls
• 200 ml milk
• 2 tbsp butter
• 2 shallots (finely chopped)
• 2 tbsp freshly chopped parsley
• 1 tbsp bacon cubes
• 2 Eggs
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 tbsp capers

Instructions

1. 1.

   Peel the onions and cut into rings. Peel the potatoes and dice them small. Cut the veal into bite‑sized pieces, season with salt and pepper, and sear in hot clarified butter until browned on all sides. Add the onions to the pan, then the potato cubes, sauté briefly, return the meat, stir in tomato paste, paprika powders, and caraway seeds, and cook while stirring. Pour in the broth, bring to a boil, cover, and simmer gently for about 1½ hours, stirring occasionally and tasting.

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, add parsley and bacon, cook briefly, then combine with the eggs and roll mixture. Season with salt, pepper, and nutmeg, mix well, let rest for 30 minutes, and shape into dumplings.

3. 3.

   Bring a large pot of salted water to a boil, drop the dumplings in, and simmer gently for 15‑20 minutes until cooked through. Drain on a kitchen towel. Spoon the goulash onto plates, sprinkle with drained capers, add 1–2 dumplings, and serve immediately.