Beef and Beer Goulash with Bread Dumplings
- For the beef goulash
- 800 grams Beef
- freshly ground peppers
- 1 onion
- 3 tablespoons clarified butter
- 1 teaspoon hot paprika
- ½ teaspoon Caraway
- 250 milliliters Beef broth
- 250 milliliters beer
- 2 tablespoons Caper
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.
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.
For the bread dumplings: Slice the bread, place in a bowl and cover with warm milk.
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.
Shape the bread mixture into dumplings.
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.