Pretzel napkin dumplings with beer goulash

Name: Pretzel napkin dumplings with beer goulash
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Beef in one piece (from the leg); 300 g Shallots; 1–2 Garlic cloves; 300 g Carrots; 300 g Mushrooms; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 Bay leaves; 4–5 Juniper berries; 2 TABLESPOONS Tomato paste; 1-2 TABLESPOONS Flour; 1/2 l dark beer (e.g. Altbier); 800 ml beef or vegetable broth; 200 g Pretzels from the day before; 5-6 Stem(s) Parsley; 1 TEASPOON Butter; 100 ml Milk; 2 Eggs (size M); 7-10 Tbsp grated nutmeg; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Beef in one piece (from the leg)
300 g Shallots
1–2 Garlic cloves
300 g Carrots
300 g Mushrooms
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 Bay leaves
4–5 Juniper berries
2 TABLESPOONS Tomato paste
1-2 TABLESPOONS Flour
1/2 l dark beer (e.g. Altbier)
800 ml beef or vegetable broth
200 g Pretzels from the day before
5-6 Stem(s) Parsley
1 TEASPOON Butter
100 ml Milk
2 Eggs (size M)
7-10 Tbsp grated nutmeg
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat, dab dry and cut into cubes. Peel and halve the shallots. Peel garlic and cut into slices. Peel, wash and slice carrots. Clean, clean and halve the mushrooms
2
Heat clarified butter in a roaster. Fry the meat in portions for approx. 10 minutes, turning it over. Season with salt and pepper and remove. Add shallots, except for 8 halves, carrots and mushrooms and fry for 6-8 minutes. After about 8 minutes add garlic, bay leaf and juniper. Sweat tomato paste in it. Dust with flour and stir. Pour in beer and broth. Bring to the boil and simmer for about 1 1/2 hours, stirring occasionally.
3
Cut the pretzels into cubes. Wash parsley, dab dry, remove leaves and cut finely. Finely dice the remaining shallots. Heat butter, sauté shallots in it and take them out. Warm milk lukewarm and whisk with eggs. Season with salt, pepper and nutmeg. Pour the egg milk over the pretzels and let them steep for about 10 minutes
4
Add shallots and parsley, up to approx. 2 tablespoons, knead well and season with salt and pepper. Form a roll (approx. 7 cm Ø, approx. 13 cm long) from the pretzel mixture. Wrap the pretzel roll first in cling film, then in aluminium foil and close firmly at both ends. Put the dumpling roll into boiling water and let it simmer for about 30 minutes
5
Unpack dumpling roll and cut into slices. Arrange the dumpling slices with the goulash on plates. Sprinkle the rest of the parsley on top