Goulash with Bread Dumplings

Cut the beef flank into even, approximately 3 cm cubes and pat them dry with a paper towel.

In a large cast-iron pot, heat the olive oil over medium heat. Add the finely chopped onion and a pinch of salt, and slowly sauté over low heat for 15 to 20 minutes, until completely soft and golden-caramelized.

Add the chopped garlic, tomato paste, ground sweet paprika and ground cumin to the softened onion. Stir for 1 minute, until the spices become fragrant.

Add the cut beef to the pot, place in the bay leaf, and pour in the red wine. Scrape the browned bits from the bottom of the pot with a wooden spoon and cook for 3 to 4 minutes, until the alcohol evaporates.

Pour in the warm beef stock, cover the pot, reduce the heat to low, and let the goulash simmer slowly for 90 to 105 minutes. Halfway through cooking, stir in the dried marjoram, salt and black pepper.

While the goulash is simmering, prepare the dumplings: place the cubed whole-grain bread in a larger bowl and pour the warm milk over it. In a small pan, sauté the chopped onion in butter for 3 minutes, until softened, then add it together with the parsley to the bread.

Mix the beaten eggs, flour, grated nutmeg and salt into the bread. Gently knead the mixture with your hands and let it rest for 15 minutes.

With moist hands, shape 8 evenly sized dumplings. Bring salted water to a boil in a larger pot, reduce the heat to a gentle simmer, carefully place the dumplings into the water, and cook them in the covered pot for 12 to 15 minutes.

Remove the cooked dumplings from the water with a slotted spoon, arrange them on plates, pour the hot, thick beef goulash over them, and serve immediately.