Beef goulash with bread dumplings

Bread dumplings

• 300 g bread rolls, slightly stale, cut in slices (1 cm)
  or 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
  or 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
• 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
  or ½ tsp caraway seeds
• 1 tsp grated lemon zest
• 1 Tbsp fresh marjoram
• 3 dried bay leaves
• 5 juniper berries
• 1 pinch ground cloves
  or 2 cloves
• 300 g water
• 30 g plain flour
• 200 g peppers, red and green, cut in thin strips