Beef Goulash with Carlsbad Dumplings
0 min
Masterpiece
Roman Vaněk
Ingredients
Preparation method
Roughly chop the onion. Cut the meat into 4 cm cubes.
Cut the rolls into 1 cm cubes. Separate the eggs into whites and yolks. Whisk the egg whites into stiff peaks. Lightly whisk the yolks with milk. Melt the butter in a saucepan.
Never skimp on onions for goulash: the rule is as much onion as meat. And don't be afraid to fry it until brown; this will give the goulash the right strength, color, and flavor. You can add a teaspoon of hot paprika to the goulash along with sweet paprika. Goulash is best on the second day, once the flavors have settled.
Chef's tip
Onion: Never skimp on onions for goulash: the rule is as much onion as meat. And don't be afraid to fry it until brown; this will give the goulash the right strength, color, and flavor. Spicy variant: You can add a teaspoon of hot paprika to the goulash along with sweet paprika. Resting: Goulash is best on the second day, once the flavors have settled.