Beef and Beer Goulash with Bread Dumplings

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Beef and Beer Goulash with Bread Dumplings
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
4
For the beef goulash
800 grams
freshly ground Pepper
1
3 tablespoons
1 teaspoon
½ teaspoon
250 milliliters
250 milliliters
2 tablespoons
For the bread dumplings
12
200 milliliters
2 tablespoons
2
finely chopped Shallots
2
1 tablespoon
finely diced, smoked Bacon
2 tablespoons
finely chopped Parsley
freshly ground Pepper

Preparation steps

1.

For the beef goulash: Peel and finely chop the onion. Cut the beef into bite-size pieces. Season with salt and pepper to taste. Heat the butter in a pot. Cook the beef in batches until golden. Remove to a plate.

2.

Add the onion to the pot and cook until translucent. Stir in the beef, and season with the paprika and caraway. Cook until the spices are fragrant. Stir in the broth and beer, and bring to a boil. Cover and simmer, while stirring occasionally, until the beef is tender, about 1 1/2 hours. Season with salt and pepper to taste. Stir in the capers. 

3.

For the bread dumplings: Slice the bread, place in a bowl and cover with warm milk.

4.

Heat the butter in a skillet. Add the shallots and cook until translucent. Stir in the parsley and bacon, and cook until the bacon is crisp.

In a bowl, knead the bread with the shallots, bacon and eggs. Season with salt, pepper and nutmeg to taste. Allow to sit for 30 minutes.

5.

Shape the bread mixture into dumplings.

6.

Bring a large pot of salted water to a boil. Reduce heat to a simmer. Add the dumplings and cook until the dumplings float to the surface, about 15 minutes. Remove with a slotted spoon and drain on a paper towel.

For serving: Serve the goulash with the bread dumplings. Garnish with carrot strips if desired.