Czech goulash with bread dumplings

• 600 gr beef, rump or chuck
• 100 gr bacon
• 4 large onions
• 2 tb paprika
• 1.2 ts caraway powder
• 1 tb marjoram
• 2 tb flour
• 4-5 garlic cloves
• salt and pepper to taste
• 2-3 tb tomato paste ( preferably sun-dried tomato paste)
• 2-3 tb vegetable oil

Method

1. Cut the meat in small chunks and remove any excess fat.
2. Season with salt and pepper, then fry the meat on all sides until seared and brown.
3. Dice the bacon and onion and add then to the meat. Cook for a few minutes, until the onion is translucent.
4. Add the paprika and a glass of water. Don't let the paprika burn without liquid, or it will become bitter.
5. Add the minced garlic, the marjoram, the carraway powder, tomato paste, then cover with a lid and simmer for 2.5-3h. The meat should be very tender.
6. Serve with bread dumplings and sour cream.

• 300 gr flour
• 10 gr dried yeast
• 120 ml milk
• 1 egg yolk
• pinch of salt
• 2 stale bread slices

Method

1. Bring the milk to room temperature or slightly warmer. Add the yeast, dissolve it in milk and let it rest for 5 min.
2. Mix the flour, salt and the yeast mixture and use your hands to form a dough. You don't have to knead it. Cover the dough and let it rise for 1 hour.
3. Cut or break the bread slices into small bits, then add it along with the yolk to the dough. Knead for 5 minutes to incorporate them well.
4. Let the dough rise covered for a further hour.
5. Bring a large pot with water to boil.
6. Form 3-4 logs from the dough and place them in the boiling water. Simmer for 25 minutes, covered. Turn the bread on the other side after the first 10 minutes so it cooks evenly
7. Remove the logs from the water, then slice them using a bread knife.
8. Serve them hot with the goulash