Beef Goulash with Bread Dumplings
- 600 grams
- 800 grams
Beef (ready to cook, from the shoulder)
freshly ground Pepper
- 3 tablespoons
- 1 tablespoon
- 1 teaspoon
- ½ teaspoon
- 2 tablespoons
- 150 milliliters
dry Red wine
- 350 milliliters
Peel the onion and cut into cubes. Peel, rinse and cut the potato into small cubes. Rinse the meat, pat dry, cut into bite-sized pieces and season with salt and pepper. Heat the butter in a Dutch oven and saute the meat in batches until browned all over. Remove with a slotted spoon.
Add the onion and potato cubes to the pan and saute for a few minutes. Return the meat to the pan, stir in the tomato paste, paprika and caraway. While stirring, deglaze with the red wine and the broth and bring to a boil. Reduce to a simmer, cover and simmer, stirring occasionally until the meat is tender, about 1 1/2 hours. Season with salt and pepper.
For the bread dumplings: Cut the rolls into slices, place in a bowl and pour warm milk over. Peel the shallots and chop finely. Heat the butter in a skillet and saute the shallots until translucent. Stir in the parsley and the bacon and let sauté briefly.
Add the shallot mixture to the bread along with the eggs, season with salt, pepper and nutmeg, mix gently and let stand 30 minutes. With your hands, form the mixture into dumplings. Bring a large pot of salted water to a boil, add the dumplings. lower the heat to a gentle boil and cook until the dumplings bob to the surface and are cooked through, about 15 minutes. Remove, drain on paper towels and serve immediately with the goulash.