Beef Goulash with Bread Dumplings and Red Cabbage

Red Cabbage

• 60 g onions, quartered
• 40 g lard
  of unsalted butter, diced
• 500 g red cabbage, cut in pieces (3-4 cm)
• 200 g apples, cored, cut in pieces (3-4 cm)
• 30 g sugar
• 30 g red wine vinegar
• 150 g water
• 100 g red wine
• 1 dried bay leaf
• ½ - 1 tsp fine sea salt, to taste
• 1 pinch ground allspice
• 1 vegetable stock cube (for 0.5 l), crumbled
  of 1 heaped tsp vegetable stock paste, homemade
• 2 juniper berries

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
• 25 g unsalted butter, diced, plus extra for greasing
• 220 g milk
• 3 medium eggs
• ½ - 1 tsp fine sea salt
• 2 pinches ground black pepper
• 2 pinches ground nutmeg

Beef Goulash and Steamed Dumplings

• 30 g plain flour
• 250 g water
• 3 garlic cloves
• 450 g onions, quartered
• 30 g oil
  of clarified butter
• 750 g stewing steak, cut in pieces (2-3 cm), patted dry with paper towels
• 1 tsp sugar
• 50 g tomato purée (concentrated)
• 400 g tinned chopped tomatoes
• 200 g red wine
• 2 Tbsp sweet paprika
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• ½ tsp ground caraway
  of 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
• 1 vegetable stock cube (for 0.5 l), crumbled
  of 1 heaped tsp vegetable stock paste, homemade
• 1 heaped Tbsp currant jelly