Warm up the milk. Cut the bread into cubes, pour the warm milk over them and let them steep for about 15 minutes. Peel 2 onions. Finely dice onions and bacon. Leave the bacon in a pan until crispy. Add the onions and fry them. Coarsely chop the walnuts. Wash parsley, shake dry and also chop.
First mix the eggs into the bread mixture. Then add onions with bacon, nuts and parsley, knead evenly. Season with salt, pepper and nutmeg. Put the mixture in a cool place. For the goulash, dice the meat if necessary. Peel and chop 2 onions. Heat 2 tablespoons of oil in a casserole dish. Brown the meat in it all around. Add the onions and fry. Season well with salt and pepper. Dust with flour and mix in. Add 1 litre water, add bay leaf and bring to the boil. Cover and stew for about 1 1/2 hours. In the meantime, clean and wash the Brussels sprouts and cook in boiling salted water for 15-20 minutes. Form about 8 dumplings from the dumpling mixture with moistened hands and cook in boiling salted water at medium temperature for about 20 minutes.
Add the onions and fry. Season well with salt and pepper. Dust with flour and mix in. Add 1 litre water, add bay leaf and bring to the boil. Cover and stew for about 1 1/2 hours. In the meantime, clean and wash the Brussels sprouts and cook in boiling salted water for 15-20 minutes. Form about 8 dumplings from the dumpling mixture with moistened hands and cook in boiling salted water at medium temperature for about 20 minutes. Drain the Brussels sprouts, rinse with cold water and loosen individual leaves or cut heads in half as desired. Clean the mushrooms, wash and clean the chanterelles. Cut mushrooms possibly smaller. Heat 1 tablespoon of oil in a frying pan. Fry the mushrooms for about 5 minutes. Add Brussels sprouts and mushrooms to the meat shortly before the end of the cooking time. Lift the dumplings out of the water and let them drain well. Arrange two dumplings each with the mushroom goulash on plates
Drain the Brussels sprouts, rinse with cold water and loosen individual leaves or cut heads in half as desired. Clean the mushrooms, wash and clean the chanterelles. Cut mushrooms possibly smaller. Heat 1 tablespoon of oil in a frying pan. Fry the mushrooms for about 5 minutes. Add Brussels sprouts and mushrooms to the meat shortly before the end of the cooking time. Lift the dumplings out of the water and let them drain well. Arrange two dumplings each with the mushroom goulash on plates