Black Beer Goulash with Bohemian Yeast Dumplings

For the goulash, peel and dice the onions. Melt the clarified butter in a saucepan and add the onions. Let caramelize for at least 20 minutes on medium heat. Meanwhile, cut the meat into larger pieces (it will still sink in easily, but should then also fit in your mouth). Also peel and squeeze the garlic.

As soon as the onions have reached the desired degree of doneness, add the paprika and fry them for a short time (a maximum of 20 seconds otherwise it will burn). Then add the black beer and the broth. Then place the pieces of meat in the liquid. Now add the spices and tomato paste and stir well.

Cook the goulash at 160 degrees with the lid closed for at least 3 hours. It is important that the meat crumbles. Depending on the meat, the size of the meat and the oven, this can take between 3 and 5 hours. For me it took about 4 hours. Then add salt and pepper to taste.

As soon as the meat approaches the desired degree of cooking (this should be checked regularly), the dough should be prepared for the yeast dumplings: Mix lukewarm milk with the yeast, sugar and salt. Then stir in the flour and eggs with a dough hook. The batter is relatively sticky, but it should come off the bowl. As soon as this is the case, cover the dough in a warm place for 45 minutes.

After 45 minutes, cut the dough in half and make long, thick "sausages". The shape should resemble a shorter and rather thick baguette. Then let the dough rise again covered for 15 minutes. Then bring the water to the boil in a large saucepan and then reduce the heat. Add yeast dough pieces and let simmer for 15-20 minutes with the lid closed.

As soon as the dumplings are ready, cut into slices with a sharp knife and serve with the goulash. Good Appetite!