Juicy Austrian Stew with Bread Dumplings

A favorite of our American friends!



1 kg

onions, cut in thin slices

150 g

lard (or oil)

1 tbsp

sweet paprika

1/8 l


1 kg

beef stew, cut in pieces



garlic clove, pressed


pinch dried marjoram


pinch caraway seeds

2 tbsp

tomatoe puree




300 g

stale baguette bread, cut in small cubes

60 g


2.5 dl

cold milk

minced onion

minced parsley

30 g

lard (or butter)





For the stew cut the beef in bite-sized cubes. Fry the onions over medium-high heat until golden. Season with paprika, stir well and add the water. Add the beef and season with salt. Press garlic into stew, season with marjoram and caraway, and add the tomatoe sauce. Stir the "Gulasch" well and let stew in its own juice until meat is tender (abou 2 hours).

Fill up the stew with water until meat and water are on the same level when meat is tender. Let it cook for another 10 minutes until red fat rises to the surface.

For the dumplings it's best to use white bread such as baguette. Dice the bread and let it dry over night.

Fry the onions in the fat and add the parsley. Add this mixture to the dry bread cubes and mix well. Add flour and salt. Whisk egg with milk and pour over the bread. Knead to a solid "dough". Form 6 equally big round dumplings and put into boiling salted water. Cook in the open pot for about 10-12 minutes. Take out of the water and let dry a little.

There are 2 variations for serving the dumplings: cut dumplings in half when cooked and serve with the stew. Or quarter dumplings and cut into thin slices. Fry the slices in a mixture of oil and butter until crispy (the more butter the better - motto: if you indulge yourself sinfully then do it right!). Serve the crispy dumpling slices with the stew.

Our wine suggestion:
A light and young Blauburgunder.

Our special hint:
The stew tastes better and better the more often you reheat it!