Marble Gugelhupf à la Sacher
Cut the meat into bite-size cubes and chop the onions. Heat the oil in a casserole dish and lightly fry themeat. Remove, then sauté the onions.Add the tomato paste and paprika powder and pour on the wine. Add the meat and add water so the meat is just covered. Add the bay leaf, salt and pepper and stew for about 1 1/2 hours.
As soon as the meat is tender, remove again with a draining spoon. Remove the bay leaf. Cut the apple into small cubes and add to the goulash, along with the lemon juice and grated lemon rind. Mix in the flour, cream and sour cream. Stir well.
Bring to boil then mix with a hand-held mixer. Strain the liquid and add the meat again, adding salt and pepper to taste.
PREPARATION FOR THE DUMPLINGS
In a bowl mix the eggs with the egg yolk and milk. Add flour and melted butter. Season with salt and nutmeg, andmix until smooth. If necessary, addmilk or flour. Boil some salt water in a large, wide saucepan and place the dumplings with a dumpling sieve directly into the boilingwater. Boil, then strain. Rinse in coldwater, drain and sauté in the butter.
Wein aus Österreich - Kostbare Kultur