Beef goulash with Carlsbad dumpling

Coarsely chop the onion. Cut the meat into 4 cm cubes.

Cut the rolls into 1 cm cubes. Separate the eggs into whites and yolks. Whip the egg whites into stiff peaks. Lightly whisk the yolks with the milk. Melt the butter in a saucepan.

When it comes to goulash, never skimp on onions: the rule of thumb is equal parts meat and onion. And don't be afraid to fry them until deep brown; this gives the goulash its proper strength, colour, and flavour. You can add a teaspoon of hot paprika along with the sweet paprika to the goulash. Goulash is best the next day, once the flavours have melded.