Beef Goulash with Bread Dumplings

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Beef Goulash with Bread Dumplings
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
4
For the goulash
800 grams
freshly ground Pepper
800 grams
1
medium sized Potato
Clarified butter (to saute)
1 tablespoon
sweet Paprika
1 teaspoon
sharp Paprika
½ teaspoon
2 tablespoons
250 milliliters
250 milliliters
For the bread dumplings
12
200 milliliters
2 tablespoons
2
Shallots (finely chopped)
2
1 tablespoon
smoked streaky Bacon (finely diced)
2 tablespoons
Parsley (finely chopped)
freshly ground Pepper

Preparation steps

1.

For the goulash: Peel the onion peel and cut into rings.

2.

Peel the potato and cut into small cubes.

3.

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. Remove with a slotted spoon. Add the  onions to the pan and saute until tender. Add the potato cubes and saute a few minutes. Return the meat to the pan, stir in tomato paste, paprika and caraway.  Pour in the broth and the beer, and bring to a boil. Reduce to a simmer, cover and simmer, stirring occasionally until the meat is tender, about 1.5 hours.

4.

For the bread dumplings: Slice the bread, place in a bowl and pour the warm milk over.

5.

Heat the butter in a skillet and saute the shallots until tender, stir in parsley and bacon and sauté briefly. Stir the eggs into the bread mixture and season with salt, pepper and nutmeg, mix gently and let stand 30 minutes. 

6.

Shape the mixture into dumplings.

7.

Bring a large pot of salted water to a boil, add the dumplings, reduce to a gentle boil and cook until the dumplings bob to the surface and are cooked through, 15-20 minutes. Remove with a slotted spoon and serve with the stew.