First, heat up a generous amount of oil in a roasting pan before adding the onions. Leave them to sweat with the lid on.
Next, cut the meat into pieces and add them to the onions. Fry the meat until it's golden-brown before adding the mushrooms. Season everything with generous amounts of salt and pepper before pouring in the beer and beef stock. Leave it to simmer for about 90 minutes.
For the dumplings, melt some butter in a pan and fry the diced onions.
Next, cut the bread rolls into pieces and transfer them to a bowl. Add the eggs, milk, diced onions, and parsley. To finish, season with salt, pepper, and nutmeg. Thoroughly knead all the ingredients together with your hands until you have a dough-like mixture. Leave this to sit for half an hour.
Roll out around 12 dumplings from the dough. Add these to the beef stew and cook for a further 40 minutes.
Season the dish one more time and sprinkle parsley onto each portion.
