Goulash with Dark Beer, Bread Dumpling

Prepare the ingredients. This goulash is waiting for you! Prepare all the ingredients so everything goes smoothly.

Peel and chop the onion. Peel the onion and cut it into larger cubes.

Trim and cut the meat. Trim the meat of sinew and cut into approx. 2x2 cm cubes. If it is already cut, skip this step.

Brown the meat. In sunflower oil, brown the meat cubes until browned and remove them from the pot.

Sauté the onion. In the same pot, sauté the onion until dark, cooking over low to medium heat for about 10 minutes. If it starts to burn, deglaze lightly with beer. When the onion is sautéed, add the meat back to the pot and dust with flour. Sauté for another minute.

Add tomato paste and paprika. Add ground paprika and tomato paste to the pot and sauté for another minute.

Add beer and water. Pour in beer and water so the meat is submerged, and bring to a simmer over low heat. Cook until the meat is tender, about 2 hours, but check as you go. You can also use a pressure cooker to save time.

Warm the dumplings. To reheat the dumplings, use a pot of boiling water. Arrange the dumplings on a colander, cover with a lid and warm for about 2 minutes. Or warm them in a traditional steamer.

Serve. Serve.