Beef Goulash with Bread Dumplings

Bread Dumplings

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

Beef Goulash and Steamed Dumplings

• 3 garlic cloves
• 450 g onions, quartered
• 30 g oil
  of 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
• 350 g tinned chopped tomatoes or fresh
• 200 g red wine
• 2 Tbsp sweet paprika
• 1 tsp salt
• 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 plain flour
• 200 g peppers, red and green, cut in thin strips