Goulash with Sour Cream and Dumplings

For the dumplings: Crumble the yeast into a large bowl, stir in the milk, cover and let stand 15 minutes until the yeast foams. Stir in the flour, eggs and salt and knead to a firm, smooth, shiny dough, adding more flour if necessary. Cover and let stand in a warm place until doubled in bulk, about 1 hour. Divide the dough in half and roll each into a log. Bring a large pot of salted water to a boil. Add the dough and simmer until cooked through, about 15 minutes. Remove and drain on paper towels. Using a string, cut the logs into 2-3 cm (approximately 3/4-1 1/4-inch) thick slices and serve with the stew.

For the goulash: Peel the onion and slice. Peel the shallots and cut into thin rings. Peel the potato and cut into very small cubes.

Heat the clarified butter in a Dutch oven. Cut the meat into bite-sized pieces, season with salt and pepper and working in batches saute the meat until browned all over. Remove with a slotted spoon.

Add the onions and potato cubes to the pan and saute a few minutes. Stir in the tomato paste, paprika and caraway and saute a minute. Add the broth, bring to a boil, and return the meat to the pan. Cover and simmer, stirring occasionally until the meat is tender, about 1 1/2 hours. Add the shallots after the stew has cooked 1 hour.