Beef Goulash with Potato Dumplings

Rinse the meat, pat dry and cut into cubes. Cut the bacon into small cubes. Peel the onions and garlic and finely dice both. Sear the meat in portions in hot oil and take out of the pot. To drippings and 1 tablespoon oil add the onion, garlic and bacon. Stir in the tomato paste and paprika and deglaze with the beer. Pour in enough broth so that the meat is barely covered, add bay leaf and thyme and gently simmer half covered about 2.5 hours. Stir occasionally and pour in the remaining broth.

Meanwhile, peel the carrots and cut into thick slices. Stir into the meat approximately 30 minutes before end of cooking. Season the beer meat with salt, pepper, lemon zest and parsley.

For the dumplings, first cover the rinsed potatoes with water in a pot and let cook until tender, about 30 minutes. Drain and then peel while still hot. Press through a ricer onto the work surface and in the middle form a well. Sprinkle some flour on the edge and beat the eggs in the center. Season with salt and nutmeg. Mix all ingredients well and knead into a supple, loose dough. If the dough is too sticky, add a little flour, but only as much as dumplings are airy and light. Divide the potato mixture into smaller amounts in 2-4 servings. Roll out on a floured surface to about 3 cm (approximately 1 1/4 inches) thick strands. Cut with a knife or dough scraper into small pieces until all dumplings are shaped. Sprinkle with a little flour and rest on the work surface.

To cook dumplings, let gently slide into boiling salted water and simmer only for a few minutes until all float on the water surface. Every now and then stir gently with a slotted spoon.