Beef Goulash with Dumplings From the Pressure Cooker

First peel and chop the onion. Cut the meat into cubes. Finely chop the parsley.

Fry the onion in a pressure cooker, add the paprika powder and deglaze with vinegar.

Fry the meat briefly, season with salt, marjoram and caraway seeds, add water and cook for 15-20 minutes.

For the napkin dumplings, peel onion, chop finely and fry.

Whisk warm milk with eggs, mix the bread cubes with the egg-milk and let it absorb.

Add onion, salt, parsley. Add enough flour to make a compact mass. Leave to stand for 1 hour.

Form a roll and wrap in a cloth or cloth napkin. Tie at both ends and boil in salted water for one hour.

Remove the finished dumplings and cut into slices, serve with the goulash.

Preparation Tip:

Refine the goulash with a blob of sour cream. Instead of napkin dumplings, bread dumplings are of course also excellent with it!

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