Chop the onions large and fry in a saucepan with clarified butter. Then take the onions out of the pot and put them to one side.

Fry the beef and pork in the same saucepan and season generously with paprika, salt and pepper.

Put the onions back in the saucepan, add tomato paste and continue to fry with the meat.

Then add the bay leaf, the vegetable stock and the malt beer until the meat is covered and simmer for 1.5-2 hours with the saucepan closed, until all the onions have boiled away.

Thicken with sour cream or crème fraîche as desired. Cut the peppers into small cubes and simmer together with the goulash for 20 minutes. Finally remove the bay leaf.

Boil the potatoes and then mash them. Add the cornstarch, butter and egg yolk and mix together.

Finally, season with salt and nutmeg and form small dumplings. Bring the dumplings to the boil in salted water until they float to the surface and let steep for another 10 minutes.

Wash the beans and trim the ends if necessary. Bundle with bacon and then fry in clarified butter and onions.