Classic Bohemian Beef Goulash with Bread Dumplings

Make the Goulash

1. 1In a large Dutch oven or heavy-bottomed pot, melt butter with oil over medium heat.
2. 2Add chopped onions and cook, stirring occasionally, until deeply golden brown and caramelized, about 20-25 minutes.
3. 3Remove pot from heat. Stir in paprika, caraway seeds, and marjoram. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Return pot to medium-high heat. Add beef cubes and brown on all sides. Stir in minced garlic and tomato paste, cook for another minute.
5. 5Pour in beef broth, add bay leaf, salt, and pepper. Bring to a simmer, then cover and reduce heat to low.
6. 6Simmer gently for at least 3 hours, or until beef is fork-tender, stirring occasionally. Add more broth if needed.
7. 7Remove bay leaf. Taste and adjust seasoning with salt and pepper.

Make the Bread Dumplings

1. 1In a large bowl, combine cubed bread, parsley, and salt.
2. 2Pour warmed milk over the bread and let it soak for 10 minutes.
3. 3Stir in the beaten eggs and mix until well combined. Gradually add flour, mixing until a soft, slightly sticky dough forms.
4. 4Lightly flour your hands and shape the dough into 6-8 dumplings.
5. 5Bring a large pot of salted water to a rolling boil. Carefully add the dumplings.
6. 6Reduce heat to a simmer, cover, and cook for 15-20 minutes, or until dumplings are firm and cooked through.
7. 7Remove dumplings with a slotted spoon and drain on paper towels.