Beef Goulash with Carlsbad Dumplings

Instructions

• 1
  Roughly chop the onion. Cut the meat into 4 cm cubes.
• 2
  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.
• 3
  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.
• 4
  In a pot over medium heat, melt the lard, add the onion, and sauté it until brown, stirring occasionally. After 10 minutes of sautéing, add the crushed caraway seeds. Once the onion is browned, remove the pot from the heat and let it sit for another 10 minutes.
• 5
  Then return the pot to higher heat, add the meat, and sauté, stirring frequently, until all the liquid released by the meat has evaporated from the bottom of the pot. Once only fat remains at the bottom of the pot, reduce the heat to medium and sauté the meat for another 5 minutes, stirring frequently, until golden brown.
• 6
  Reduce the heat to one-third, add 1 teaspoon of salt, 1 teaspoon of freshly ground pepper, sweet paprika, bay leaves, and tomato paste, and sauté everything for 1 minute, stirring constantly.
• 7
  Pour in enough water so that its level is 1 cm above the sautéed meat. Mix everything thoroughly with a flat wooden spoon from the bottom of the pot to dissolve any browned bits.
• 8
  Bring to a boil, cover with a lid, reduce heat to minimum, and simmer over very low heat until tender. Replenish evaporated water from time to time so that it is almost at the same level as at the beginning of simmering. Stir occasionally to prevent browning at the bottom of the pot.
• 9
  Once the meat is tender, rub marjoram between your palms into the goulash, re-season with salt and pepper as needed, stir, and cook for another 5 minutes. Let the finished goulash rest for at least 15 minutes.
• 10
  In a bowl, mix the rolls, milk with yolks, melted butter, and parsley, add salt, nutmeg, and two pinches of freshly ground pepper. Stir and gradually and carefully fold in the egg white peaks.
• 11
  Place the prepared mixture onto cling film and tightly wrap it into a candy shape. Then wrap it in another layer of film.
• 12
  Place into boiling water and cook for 25 minutes. Unwrap the cooked dumpling from the film and let it rest for 3 minutes. Then slice it into 1.5 cm thick pieces.