Beef goulash with speck dumplings

The Biergarten in Caldaro, head chef Michele and the finest ingredients - the perfect combination for one of the juiciest and most hearty dishes in South Tyrolean cuisine.

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Ingredients for the goulash:

• 1 kg beef (beef shoulder)
• 600 g onions
• 2 bay leaves
• 1 clove of garlic
• 1 tbsp thyme
• 1 tbsp marjoram
• 1 tbsp ground cumin
• 2 tbsp tomato purée
• 3 litres of beef stock
• paprika powder
• salt and pepper

12 preparation steps:

• Cut the beef into even cubes.
• Heat a large pan until it is piping hot.
• Sear the meat over a high heat without adding any liquid.
• The meat should be cooked until golden brown without losing its juices.
• Add the finely chopped onion and fry gently for 1-2 minutes.
• Mix the bay leaf, thyme, marjoram, cumin and paprika, then add the tomato purée.
• The paprika is added straight away so that the flavour and colour can develop.
• Deglaze with red wine (Lagrein or a full-bodied red wine from Caldaro).
• Allow the alcohol to evaporate completely.
• Add beef stock (or water) until the meat is just covered.
• Season with salt and pepper, then bring to the boil and reduce the heat.
• Cook gently for about 2 hours (the cooking time depends on the size of the cubes).

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Ingredients for the speck dumplings:

• 300 g stale bread, cut into cubes
• 150 g diced speck
• 100 g onions
• 5 eggs
• parsley
• butter
• milk
• salt and pepper

9 preparation steps:

• Melt the butter with a little oil in a frying pan.
• Add the onions and fry until translucent.
• Add the speck and fry it lightly.
• To make the dough, mix together the bread, speck and onion.
• Stir in the eggs, parsley, salt and pepper.
• Add the milk a little at a time until you have a soft but firm dough.
• Shape the dumplings with slightly damp hands: The dough must remain light and airy.
• The bread cubes must remain visible - then leave the dough to rest for 15-30 minutes.
• Cook the dumplings in boiling salted water (over a medium heat) for 20-25 minutes.

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A recipe that's sure to impress and looks great on the plate. Bon appétit!