Braumeister – Goulash with napkin dumplings

Ingredients for 4 servings:

• ½ liter beer, dark
• ½ liter beef broth
• 800 g beef goulash
• 150 g mushrooms
• 4 onions
• 2 garlic cloves
• 2 tbsp paprika powder, sweet
• 1 tbsp tomato paste
• Caraway seeds
• salt and pepper
• Clarified butter
• Crème fraîche
• Marjoram, fresh
• Thyme, fresh
• 15 rolls (dumpling bread)
• 2 onions
• 5 eggs
• ½ liter of milk
• salt and pepper
• Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

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. Deglaze with 0.25 l of beer and the stock and simmer gently for about 1 hour. Clean and slice the mushrooms. Wash the herbs and add them 10 minutes before the end of the cooking time along with the mushrooms, the crème fraîche, and the rest of the beer. Season the dumpling bread with salt, pepper, and parsley. Sauté the onions, heat the milk, and add both to the dumpling bread. Add the eggs and knead everything well into a dough. Shape the dough into a log and place it on a kitchen towel or napkin. Roll it up tightly and tie both ends. Bring water with a little salt to a boil and place the log in the pan. Boil for about 5 minutes, then let it stand for 25 minutes. Cut the napkin dumplings into slices, arrange them on a plate, add the brewmaster goulash and serve sprinkled with fresh parsley.