Szeged Goulash with Dumplings (Pork Goulash)

Rinse and chop the meat. Peel the onions and garlic and chop finely. Heat the clarified butter in a Dutch oven and saute the meat until browned on all sides. Remove with a slotted spoon and set aside.

Add the onion and garlic to the pan and cook, stirring occasionally until translucent. Drain the sauerkraut and add to the pan along with the caraway and paprika, season with salt and pepper. Add the meat, tomato paste and broth to the pan and bring to a simmer. Cover and cook, stirring occasionally until the meat is tender, about 1 1/2 hours.

For the dumplings: Remove the crust from the bread. Slice the bread then cut into cubes. Place in a bowl and pour the milk over. Separate the eggs. Beat together the butter, egg yolk and salt until creamy. Add the parsley and the soaked bread cubes. Mix well and let stand 10 minutes.

Pour boiling water over a large napkin and squeeze to remove excess water. Bring a large saucepan of water to a boil and stir in 2 tablespoons of salt. The water should come about 2 inches below the top of the pan.

Beat the egg whites until stiff and fold into the bread mixture. Brush one side of the dampened napkin with the melted butter. Shape the bread mixture into a 7 cm (approximately 3-inch) thick roll and place in the center of the buttered side of the napkin. Fold both sides of the napkin in loosely to enclose the bread mixture.  Tie both ends tightly with string to secure.

Using the strings, tie the filled napkin to a wooden spoon that's longer than the diameter of the pot and hang the dumpling in the boiling water. Simmer the dumpling about 50 minutes until firm. Let stand 5 minutes before slicing.

Rinse the pepper, halve lengthwise, remove the seeds and white ribs and chop and stir into the goulash about 8 minutes before it's finished cooking. Stir in the sour cream.