Beef Goulash with Bread Dumplings
- For the goulash
- 800 grams
freshly ground Pepper
- 800 grams
medium sized Potato
- 3 tablespoons
- 1 tablespoon
- 1 teaspoon
- ½ teaspoon
- 2 tablespoons
- 500 milliliters
For the goulash: Peel the onion and cut into rings.
Peel the potato and cut into small cubes.
Cut the beef into bite-sized pieces and season with salt and pepper to taste. Heat the butter in a pot. Cook the beef in batches until golden. Set the beef aside on a plate.
Add the onions to the pot and cook until translucent. Add the potato cubes and cook for a few minutes. Stir in the beef and tomato paste, and season with the sweet paprika, hot paprika and caraway. Cook until the spices are fragrant. Stir in the broth and bring to a boil. Cover and simmer, while stirring occasionally, until the beef is tender, about 1 1/2 hours.
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 golden.
In a bowl, stir the bread slices with the eggs, shallots and bacon. Season with salt, pepper and nutmeg to taste. Allow to sit for 30 minutes.
Shape the bread mixture into dumplings.
Bring a 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 paper towels.
For serving: Serve the goulash and dumplings together.