Hearty beef goulash with beer, vegetables and dumplings

Prepare the goulash

1. Cut the beef into large cubes, season with salt and pepper and roll in the flour.
2. Heat half the oil in a large saucepan.
3. Add the meat in portions and fry for 5 to 6 minutes until golden brown.
4. Then remove and open place on a plate.
5. Peel the vegetables.
6. Cut the onion and garlic into small cubes, and the potatoes and carrots into large cubes.
7. Pour the remaining oil into the pot in which the meat was prepared.
8. Onion and garlic 5-6 Sauté for minutes until tender.
9. Add potatoes and carrots, salt and pepper to taste.
10. Stir-fry for 5 minutes.
11. Stir in tomato paste and cook another 5 minutes.
12. Return beef to pot, Add beer, hot broth and thyme.
13. Bring stew to a boil and simmer over low heat under a lid for 40-60 minutes until meat is tender.

Make dumplings

1. Sieve flour and mix in baking powder, herbs and salt one shot Mix el.
2. Whisk the egg and buttermilk with a fork.
3. Mix the flour with the egg mixture and knead to form a soft dough. Form a ball, cover with a towel and leave to rise for 10-15 minutes.
4. Roll the dough into small balls and place in the stew with the goulash.
5. Beef goulash under a lid for about 15-20 minutes.