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🍽️ Beer Goulash with Bread Dumplings

1027 kcal · 30 min · 4 servings

Ingredients

• 800 g beef
• salt
• pepper (from the mill)
• 1 onion
• 3 tbsp ghee
• 1 tsp paprika powder (hot)
• 0.5 tsp caraway
• 250 ml meat broth
• 250 ml beer
• 2 tbsp capers
• 12 stale rolls
• 200 ml milk
• 2 tbsp butter
• 2 shallots (finely chopped)
• 2 eggs
• 1 tbsp bacon (smoked, streaky, finely diced)
• 2 tbsp parsley (finely chopped)
• salt
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Peel the onion and chop it finely.
2. 2. Cut the meat into bite-sized pieces.
3. 3. Season the meat with salt and pepper.
4. 4. Fry the meat in batches in hot butter, browning quickly on all sides.
5. 5. Sauté the onions in the hot fat.
6. 6. Return the meat to the pot.
7. 7. Season everything with paprika powder and cumin.
8. 8. Sauté briefly while stirring.
9. 9. Add meat broth and beer.
10. 10. Bring the mixture to a boil.
11. 11. Cover the pot.
12. 12. Simmer the goulash on low heat for about 1.5 hours.
13. 13. Stir occasionally.
14. 14. Taste the finished goulash again.
15. 15. Stir in the capers.
16. 16. Slice the stale bread (semmel) into slices.
17. 17. Place it in a bowl.
18. 18. Pour lukewarm milk over it.
19. 19. Sauté the shallots in hot butter until translucent.
20. 20. Stir in parsley and bacon.
21. 21. Let them sweat briefly.
22. 22. Add this mixture to the soaked bread.
23. 23. Add the eggs.
24. 24. Season with salt, pepper, and nutmeg.
25. 25. Mix everything gently.
26. 26. Let the mixture rest for 30 minutes.
27. 27. Shape the mixture into round dumplings.
28. 28. Boil plenty of salted water.
29. 29. Add the dumplings.
30. 30. Cook them for about 15 minutes in gently simmering water.
31. 31. Remove them.
32. 32. Drain them on a kitchen towel.
33. 33. Serve them immediately with the goulash.
34. 34. Garnish with blanched carrot sticks (briefly cooked in boiling water) as desired.

Nutrition per serving

• kcal: 1027
• Protein: 61 g · Fett/Fat: 45 g · Carbs: 90 g