Cut the meat into large pieces, remove the tendons. Sear them in oil, then take them out of the pan. Dice the onions and sauté in the oil until translucent, add tomato paste and roast briefly, then add the meat again. Slowly add the beer, then the broth. Cover and simmer for 2 - 3 hours below the boiling point. Then put all the spices in a spice strainer and let the goulash simmer for another hour. Season to taste with salt and pepper.
Cut the pretzels into 1 cm pieces and place in a bowl. Chop the onion and sweat it in the butter until translucent, then add to the pretzel cubes. Whisk the eggs, add salt, pepper and nutmeg. Heat the milk and then carefully stir in the egg mixture and then add the mixture to the pretzels. Let it steep for 20 minutes.
In the meantime, lay out a sufficiently large sheet of aluminum foil and place cling film on top. Place the dumpling mixture on the cling film and wrap it so that it becomes an approx. 5 cm thick roll. Wrap the aluminum foil around and fold over the ends. Put the roll in hot water and cook gently for about 20 minutes. Then remove, unwrap and cut into 2 cm thick slices.
Peel the potatoes and cook them in salted water until soft. Drain the water and add the cranberries, milk and beetroot juice. Puree and let it get cold. Season to taste with salt. Arrange on the plates with a piping bag.
Wash the lettuce and mix the remaining ingredients into a dressing. Place the lettuce on top of the mashed potatoes and carefully drizzle the salad dressing over it.
Serve the pretzel dumplings and the goulash next to it.