Napkin dumplings with beer meat

Name: Napkin dumplings with beer meat
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 800 g Carrots; 6 Onions; 1 TABLESPOON Allspice; 2 kg shoulder of beef; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 bottle (0,5) bière brune; 500 g Pretzel Bars; 2 TABLESPOONS Butter; 200 ml Milk; 6 stems Oregano; 4 Eggs (size M); 7-10 Tbsp Nutmeg; 2 discs (50 g each) Pumpernickel; 7-10 Tbsp Kitchen yarn

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

800 g Carrots
6 Onions
1 TABLESPOON Allspice
2 kg shoulder of beef
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 bottle (0,5) bière brune
500 g Pretzel Bars
2 TABLESPOONS Butter
200 ml Milk
6 stems Oregano
4 Eggs (size M)
7-10 Tbsp Nutmeg
2 discs (50 g each) Pumpernickel
7-10 Tbsp Kitchen yarn

Directions

1
Peel the carrots and cut them diagonally into slices. Set aside about 1/3. Peel onions, dice 2 finely and put aside. Quarter the remaining onions and cut into strips. Crush the pimento finely in a mortar. Cut meat into large cubes. Heat the oil in a roasting pan and fry the meat in portions all around. Add the allspice, carrots and onions and fry briefly. Season with salt, pepper and sugar. Deglaze with beer and 500 ml water. Cover and simmer for at least 2 hours.
2
Cut the pretzel sticks into small cubes and place them in a bowl. Melt butter in a pot and fry diced onions until translucent. Add milk and heat briefly. Add everything to the cubes, mix briefly. Cover and let it simmer for about 20 minutes. Wash the oregano, shake dry, pluck the leaves from the stalks and put something aside for garnishing. Chop the rest. Whisk the eggs and add to the bread mixture together with the oregano. Knead well and season with 1 tsp salt, pepper and nutmeg.
3
About 45 minutes before the end of the cooking time of the goulash, add the remaining carrots and finely crumbled pumpernickel, finish cooking, stirring several times. Halve the dumpling mixture. Distribute 2 strands (each approx. 25 cm long) each to the long side of 2 moistened tea towels. Roll up the mixture firmly and tie the ends together with kitchen string.
4
Place in boiling salted water and cook for 30-40 minutes, turning once. Remove the rolls from the water and allow to drain. Remove dumplings from the cloth and cut into slices. Season goulash once more. Serve with the dumplings. Garnish with oregano set aside.