Summary

Ingredients

• 1 kg beef (false fillet)
• 3 large onion (s)
• 1 tablespoon paprika powder, hot
• 1 tablespoon paprika powder, noble sweet
• 1 bulb garlic
• some tomato paste
• some clarified butter for frying
• 200 ml red wine, dry
• 400 ml beef stock
• 1 bay leaf
• salt and pepper

For the dumplings:

• 500 g spelled flour
• 10 g fresh yeast
• 1 egg (s)
• 200 ml milk
• 50 ml mineral water
• 10 g salt
• 1 pinch (s) sugar
• 1 roll from the day before

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Instructions

1. If possible, prepare the goulash the day before. Roughly chop the onions, peel and cut the garlic, dice the meat. Sweat the onions in the clarified butter until translucent. Add the fillet to the onions, add the garlic and paprika powder and roast briefly. Add the tomato paste and bay leaf to the meat and deglaze with red wine. Reduce and then add the beef stock. Let the goulash simmer gently for 2-3 hours. If necessary add some water.
2. To prepare the bread dumplings, dissolve the yeast in the milk and water. Mix the flour, salt and sugar. Knead the yeast milk and egg with the flour to form a dough. Cut the rolls into small cubes and stir into the dough. Cover and let the dough rise in a warm place for 2 hours.
3. Shape the dough into 2 rolls, place in dampened kitchen towels and secure the ends of the towels with twine. Cook the dough rolls in simmering water for 20 minutes.
4. Cut the finished bread dumplings into finger-thick slices with twine or a knife and fry them briefly in clarified butter.
5. Season the goulash to taste and serve with the bread dumplings