Classic Goulash with Bread Dumplings
- For the goulash
- 800 grams Beef (shoulder roast)
- freshly ground peppers
- 3 tablespoons clarified butter
- 2 tablespoons Tomato paste
- 1 tablespoon sweet ground paprika
- 1 teaspoon sharp ground paprika
- ½ teaspoon Caraway
- 500 milliliters Beef broth
For the potatoes: Peel onions and cut into rings. peel potato and cut into small cubes.
For the goulash: Cut meat into bite-sized pieces and season with salt and pepper heat clarified butter in a pan and sear meat on all sides. Remove meat from pan and cook onion in drippings. Add potatoes and cook briefly. Add meat back to the pan and stir in the tomato paste and season with paprikas and cumin. Sauté, stirring constantly. Deglaze with broth, bring to a boil, cover and simmer for about 1 1/2 hours, stirring occasionally. Season finished stew to taste.
For the dumplings: Slice bread, place in a bowl and pour warm milk over bread. Sweat shallots in hot butter until translucent, stir in parsley and bacon and sauté briefly. Stir in eggs, season with salt, pepper and nutmeg, let rest for 30 minutes. Shape dumplings by hand. Boil a large pot of salted water, add dumplings and cook for about 15 minutes. Remove, drain on paper towels and serve immediately with goulash.