Bohemian beef goulash with dumplings

Ingredients for 4 servings:

• 1 cube of yeast
• 3 tbsp milk, lukewarm
• 250 g flour
• 2 eggs
• some salt
• 500 g onion(s)
• 300 g shallot(s)
• 1 potato(s)
• 800 g beef
• some salt
• some black pepper, freshly ground
• 3 tbsp clarified butter
• 2 tbsp tomato paste
• 1 tbsp paprika powder, sweet
• 1 tsp paprika powder, hot
• ½ tsp caraway seeds
• 500 ml beef broth
• 4 tbsp sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 15 minutes

Homemade, Grandma’s way

Crumble the yeast and mix with the lukewarm milk. Cover and let stand for about 15 minutes until the yeast bubbles. Then knead with flour, eggs, and a little salt to form a firm, smooth dough, adding a little more flour if necessary. Cover and let rise for about 1 hour, until doubled in size. Peel the onions and shallots. Slice the onions into rings, leaving the shallots whole. Peel, rinse, and dice the potatoes. Rinse the beef, pat dry, roughly dice, and season with a little salt and a few grinds of freshly ground black pepper. Heat the clarified butter in a casserole dish and brown the beef cubes until browned. Remove from the pan and sauté the onion rings and shallots in the frying fat. Add the diced potatoes and fry briefly. Then add the meat back in, briefly brown the tomato paste, and season with caraway and paprika. Pour in the beef broth, bring to a boil, and simmer covered for about 1 hour, stirring occasionally. Form the dumpling dough into two logs, wrap each in a tea towel, and tie the ends. Let them simmer in boiling, lightly salted water for about 15 minutes. Then remove from the water and immediately cut into 2 to 3 cm thick slices using string. Season the goulash to taste and serve on plates with the dumpling slices. Garnish with sour cream and a little paprika.