To make the goulash:

1. Start by drying the beef off with a paper towel. Season with the salt and pepper and lightly coat each piece with the flour, being sure to shake off any excess. Set aside.
2. Heat about a tablespoon of olive oil in a large pot over medium heat. Toss in the diced onion and cook, stirring often, until just shy of golden brown. Just before the onion is done, add the caraway seeds.
3. Put the browned beef back into the pot. Add the paprika, black pepper, tomato paste, beer, and beef bouillon cube. Stir until combined.
4. Cover and simmer over low heat, stirring often, for about 45 minutes.
5. Add the garlic and marjoram and cook for another 10 minutes more.
6. Adjust seasonings as needed. Serve with raw sliced onion and peppers.

To make the dumplings:

1. Slightly brown the onions in the butter, but not too much.
2. When finished, add the onions to the flour, salt, pepper, bacon, and parsley. Mix until just combined.
3. Add the milk. Knead until you have a soft dough.
4. Add the stale/toasted bread cubes and slightly combine.
5. Add in the beaten egg. Knead until all is well-incorporated and you have a slightly sticky (but doesn’t stick to your fingers) dough. Add more milk/flour as needed to get the required consistency and then shape them into a log form. .
6. Let rest for a few minutes while you bring a pot of salted water to a simmer (don’t boil.)
7. Carefully place the dumplings in the simmering water. Simmer for about 25-30 minutes, gently flipping them over about halfway through.
8. When done, remove to some paper towels and let it drain for a minute.
9. While still hot, slice the dumplings. Serve alongside the goulash.