Summary

Ingredients

• 0.5 liter ½ beer, dark
• 0.5 liter ½ beef broth
• 800 g beef oulash
• 150 g mushrooms
• 4 onion (s)
• 2 cloves garlic)
• 2 tablespoon paprika powder, noble sweet
• 1 tablespoon tomato paste
• Caraway seed
• salt and pepper
• Clarified butter
• Creme fraiche Cheese
• Marjoram, fresher
• Thyme, fresher
• 15 roll (s) (dumpling bread)
• 2 onions)
• 5 egg (s)
• 0.5 liter ½ milk
• salt and pepper
• parsley

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Instructions

1. Peel and roughly chop the onions and garlic and sauté in the heated clarified butter until translucent. Add the meat and season with paprika, salt, pepper, caraway seeds and tomato paste and deglaze with 0.25 l of beer and the stock and let it simmer for about 1 hour. Clean the mushrooms and cut them into slices. Wash the herbs and add the mushrooms, crème fraîche and the rest of the beer 10 minutes before the end of the cooking time. Season the dumpling bread with salt, pepper and parsley. Sweat the onions, heat the milk and add both to the dumpling bread. Add the eggs and knead everything well to form a dough. Shape the dough into a roll and place on a kitchen towel or napkin. Roll up tightly and tie off both ends. Bring the water with a little salt to the boil and insert the roll. Bring to the boil for about 5 minutes and then let it steep for 25 minutes. Cut the napkin dumplings into slices, drape them on the plate, add the brewmaster goulash and serve sprinkled with fresh parsley.