• 800 g Laugenrind veal from the Martelltal Valley (Niederhof farm)
  • 650 g onions
  • 4 tbsp oil
  • 2 tbsp sweet paprika
  • 250 ml water
  • 1 bay leaf
  • 1 tsp caraway seeds
  • ½ tsp marjoram
  • 2 cloves of garlic, finely chopped
  • a little lemon zest
  • lemon juice (1 lemon)
  • Martelltal Valley herb salt (Innertasahof farm)
  • Pepper
  • 400 g bread for dumplings (or white bread)
  • 100 g onions
  • 3 tbsp butter
  • 4 eggs (Altes Gang Wirtshaus farm)
  • 200 – 300 ml milk
  • 2 tbsp flour
  • 4 tbsp parsley, finely chopped
  • freshly ground pepper
  • Martelltal Valley herb salt (Innertasahof farm)
  • 1 pinch of ground chilli

    preparation:
    Chop the meat into large cubes and cut the onions into smaller cubes.
    Heat the oil in an oven casserole dish and fry the meat evenly. Now, add in the onions and allow to fry until they brown, with a crust forming on the bottom. Dust with paprika and deglaze with a little water. Season with salt, pepper, cumin, bay leaf, marjoram, chilli and garlic.
    Braise on low heat for 1 – 1 ½ hours, in its own juices, as much as possible. Only add small amounts of water when it gets too dry. At the end, add in the lemon zest and lemon juice.
    For the dumplings cut the bread into small cubes (if there is no dumpling bread available).
    Place the bread cubes into a bowl and pour milk over them (the amount of milk you need depends on the dryness of the bread).
    Finely chop the onions and lightly baste them in butter.
    Add the onions, eggs, herb salt, grated nut-meg and flour to the bread and knead thoroughly with your hands.
    Use wet hands to form the dumplings. Once that’s done, cook the dumplings for about 20 min. in a steamer.
    Goulash with dumplings is one of my all-time faves!