Goulash with Dumplings

For the goulash, rinse the meat and pat dry. Peel the onions and garlic. Dice the onion and garlic finely. Brown the meat in portions in hot oil and then remove from the pot. Add the onions and cumin to the pan and fry until golden brown. Then add garlic and tomato paste and deglaze with red wine. Add broth, season with paprika, return the meat to the pan and simmer. Tie the marjoram sprigs together and add to the pot with bay leaf, cover and cook about 1 1/2 - 2 hours on low heat.

For the dumplings, cut the toasted bread into small cubes. Mix the flour with salt, sugar, and nutmeg in a bowl and crumble the yeast into it. Stir in the milk, egg and egg yolks and process everything into a smooth dough. Cover the dough and let it rest for about 30 minutes in a warm place.

In a shallow pot, bring salted water to a boil.

Moisten a clean kitchen towel, and brush with the melted butter.

Shape the dough into long rolls wrap in the towels. Tie the ends with kitchen string and cook for about 30 minutes in boiling salted water, turning occasionally.

Remove the herbs from the stew and season with salt and cayenne pepper.