Creamy Ox Meat Goulash with Dumplings

For the goulash, rinse meat, pat dry and cut into bite-size cubes. Peel onions and cut into rings. Peel potatoes and cut into small cubes. Sear meat in portions in clarified butter on all sides. Remove meat from pan and sauté onions in the pan drippings. Stir potato cubes, meat and tomato paste into pan and add paprikas and caraway to taste. Sauté goulash mixture briefly while stirring and pour broth into pan. Bring goulash to a boil, cover pan and simmer gently for about 1.5 hours, stirring occasionally. If necessary, add more broth to goulash. Stir 100 ml (approximately 1/2 cup) cream into goulash, simmer for about 5 minutes and season.

For the dumplings, cut rolls into slices, place in a bowl and pour warm milk over slices. Peel shallot, chop finely and sauté in hot butter until translucent. Stir parsley into shallot and mix into soaked rolls with the eggs. Season dumpling mixture with salt, pepper and nutmeg, mix gently and let stand for about 10 minutes. Dumpling mixture should not be too firm and should be easy to mold. Add breadcrumbs or more milk to dumpling mixture if needed to reach proper consistency.

Form dumpling mixture into dumplings. Boil a large pot of salted water, add dumplings and cook for 15-20 minutes.

For the vegetables, blanch julienne vegetables in boiling salted water and drain.