Beef goulash with dumplings

Dumplings

• 25 g butter, plus extra for greasing
• 300 g day old bread, cut into pieces (3 cm) (see Tips)
• 5 sprigs fresh flat-leaf parsley, leaves and stalks
• 80 g brown onion (approx. ½ onion), cut into halves
• 200 g full cream milk
• 2 eggs
• 2 pinches ground nutmeg
• 1 tsp salt
• 2 pinches ground black pepper, to taste

Goulash

• 3 garlic cloves
• 450 g onions (approx. 2½ onions), cut into quarters
• 30 g vegetable oil
• 750 g beef chuck steak, cut into pieces (3 cm)
• 1 tbsp sugar
• 50 g tomato paste
• 350 g fresh tomatoes (approx. 3), cut into pieces
• 200 g red wine
• 2 tbsp sweet paprika
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp caraway seeds
• 1 lemon, zest only, no white pith
• 1 tbsp fresh marjoram
• 3 dried bay leaves
• ½ tsp ground allspice
• 1 pinch ground cloves
• 300 g water
• 30 g plain flour
• 100 g red capsicum, cut into thin slices
• 100 g green capsicum, cut into thin slices