BEEF GOULASH WITH BREAD DUMPLINGS
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Ingredients:
For the Goulash:
600 g beef
2 red onions
1 garlic clove
200 ml tomato passata
1 beef stock cube
100 ml red wine
Salt
Ground black pepper
Carrot
Flour, as needed
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For the Dumplings:
500 g stale bread
A little oil
150 g smoked ham
Red onion
250 ml milk
2 eggs
100 g flour
Parsley
Salt
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Preparation:
For the Goulash:
Cut the beef into cubes and season with salt and pepper. Chop the onion and sauté it in oil over low heat in a pot until softened. Add the carrot, sliced into rounds. Pour in the red wine and cook for a few more minutes.
Add the beef, stir well, and increase the heat. When the meat releases its juices, add 600 ml of beef stock, reduce the heat, and let it simmer for about 45 minutes. Add the tomato passata and continue to cook the goulash for another 45 minutes. Check if the meat is tender and add more stock or water if needed. Cook for an additional 40 minutes. Season to taste with salt and pepper, and if you prefer a thicker goulash, add a bit of flour.
For the Dumplings:
Cut the bread and ham into cubes and fry them together in a pan. Finely chop the red onion and sauté it separately in oil. In a large bowl, mix the flour, eggs, and milk, then add salt, bread, ham, and onion. Mix everything well by hand and let the mixture rest for half an hour.
Shape the mixture into round dumplings about the size of an apple using wet hands. Cook the dumplings in salted boiling water for about 10 minutes. Remove and drain them. Serve the dumplings with the goulash.
