Beef Goulash with Bread Dumplings
- For the goulash
- 1 kilogram Beef
- freshly ground peppers
- ½ tsp ground cumin
- 3 large onions
- 5 Tbsps vegetable oil (or ghee)
- 1 Tbsp Pastry flour
- 1 Tbsp hot ground paprika
- ½ tsp cayenne pepper
- 200 milliliters dry Red wine
- 400 milliliters Beef stock
For the goulash: Rinse, pat meat dry and strongly season with salt, pepper and cumin. Peel onions, halve and cut into slices. Heat oil (or ghee) in a casserole dish and sear meat in portions until brown. Roll onions in flour and cook with the meat. Add paprika and cayenne pepper powder, deglaze with red wine and pour in stock. Cover and simmer over low heat for 1 1/2 hours until the stew is soft.
For the dumplings: In a wide pan, about 1 handbreadth, bring salted water to a boil. Cut rolls into small cubes and fry in hot butter. Combine flour, baking soda and 1/2 teaspoon salt in a bowl. Mix together milk and eggs, then vigorously whisk along with nutmeg into flour mixture.
Add diced rolls to mixture and knead dough until it is soft and smooth, but not sticky. Divide dough into 2 elongated shapes. Cook dumplings in boiling water covered over very low heat for 35 minutes. Be sure to turn dumplings during cooking. Lift out with a slotted spoon and immediately cut into slices. Serve with goulash while hot.