Beef goulash with Bohemian bread dumplings

Ingredients for 4 servings:

• 1 kg beef (false fillet)
• 3 large onions
• 1 tbsp paprika powder, hot
• 1 tbsp paprika powder, sweet
• 1 bulb(s) garlic
• some tomato paste
• some clarified butter for frying
• 200 ml red wine, dry
• 400 ml beef stock
• 1 bay leaf
• salt and pepper
• 500 g spelt flour
• 10 g fresh yeast
• 1 egg(s)
• 200 ml milk
• 50 ml mineral water
• 10 g salt
• 1 pinch(s) of sugar
• 1 roll from the day before

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 1 day 6 hours

If possible, prepare the goulash the day before. Roughly chop the onions, peel and slice the garlic, and dice the meat. Sauté the onions in clarified butter until translucent. Add the fillet to the onions, add the garlic and paprika, and fry briefly. Add the tomato paste and bay leaf to the meat and deglaze with red wine. Reduce the heat and then add the beef stock. Let the goulash simmer gently for 2-3 hours. Add a little water if necessary. 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 into 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. Shape the dough into 2 logs, place them in moistened kitchen towels, and secure the ends of the towels with string. Cook the dough rolls in gently simmering water for 20 minutes. Cut the finished bread dumplings into finger-thick slices using string or a knife and fry briefly in clarified butter, if desired. Season the goulash to taste and serve with the bread dumplings.