Ingredients
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500 g Stale breadDumplings
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2 tablespoons OilDumplings
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150 g Smoked ham or baconDumplings
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1 head Red OnionDumplings
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250 ml MilkDumplings
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2 EggsDumplings
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100 g Plain flourDumplings
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1 tablespoon ParsleyDumplings
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½ teaspoon SaltDumplings
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800 g Beef shoulderGoulash
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600 g OnionsGoulash
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50 g BaconGoulash
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6 cloves GarlicGoulash
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2 CarrotsGoulash
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250 g Tomato puréeGoulash
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100 ml Beef stockGoulash
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1 tablespoon Fresh parsleyGoulash
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3 tablespoons Olive OilGoulash
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1 tablespoon Sweet paprikaGoulash
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1 teaspoon SaltGoulash
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½ teaspoon PepperGoulash
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¼ teaspoon Ground chili (flakes)Goulash
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2 Bay leavesGoulash
Directions
This dish is ideal for cold days to warm and nourish us. Beef goulash needs to simmer longer to make the meat tender, and during that time, you can prepare the bread rolls.
Bread Dumplings
1. Prepare the dumplings
Cut the bread and ham (or bacon) into cubes and fry them together. Chop the onion and fry it in oil.
2. Let the dough cool
In a large bowl, combine the flour, milk, eggs, and salt, and knead the dough. Add the toasted bread, ham, and onion, and knead everything well. Chop the parsley and add it to the mixture. Let it rest for half an hour.
3. Cook the dumplings
With wet hands, shape the dumplings, salt the water, and bring it to a boil. Add the dumplings and cook them for about 10 minutes, then drain them.
Goulash
4. Cook the onions and meat
Prepare the goulash by heating olive oil and frying the onion. Add the meat cut into cubes, cover, and cook for about 15 minutes.
5. Add the stock
Stir, add a little stock, cover, and let it simmer for 15 to 20 minutes over low heat.
6. Blend the bacon
Blend the bacon, garlic, and parsley in a blender. You should get something like a pâté. Set aside one teaspoon, and freeze the rest for future use.
7. Add the remaining ingredients
Add the chopped carrots to the goulash, cover, and let it simmer for another hour and a half. By this time, the meat should be cooked, so season everything—add chili, tomato purée, and the teaspoon of pâté you previously prepared. Mix well. Add the bay leaf and let it simmer for another 10 minutes.
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