Beef goulash with bread dumplings

Bread dumplings

• 300 g bread rolls, slightly stale, cut in slices (1 cm)
  of 300 g white bread, slightly stale, cut in slices (1 cm)
• 5 sprigs fresh parsley, leaves only
• 80 g onions, cut in halves
• 25 g butter
• 220 g milk
• 3 eggs
• ½ tsp salt, adjust to taste
• 2 pinches ground black pepper
• 2 pinches ground nutmeg

Beef goulash and steamed dumplings

• 3 garlic cloves
• 450 g onions, cut in quarters
• 30 g oil
  of 30 g clarified butter
• 750 g beef (for stewing), cut in pieces (2-3 cm), patted dry with paper towels
• 1 tsp sugar
• 50 g tomato purée (concentrated)
• 350 g chopped tomatoes, canned or fresh
• 200 g red wine
• 2 tbsp ground sweet paprika
• 1 tsp salt, plus extra to taste
• ½ tsp ground black pepper
• ½ tsp ground caraway
  of ½ tsp caraway seeds
• 1 tsp grated lemon zest
• 1 tbsp fresh marjoram
• 3 dried bay leaves
• 5 juniper berries
• 1 pinch ground cloves
  of 2 cloves
• 300 g water
• 30 g flour
• 200 g peppers, red and green, cut in thin strips