For the goulash, remove coarse tendons from the beef and cut into 3 to 4 cm cubes. Remove the skin from the onions, halve them and cut them into strips. Brown the beef cubes in the oil in a large casserole over medium heat. Stir in the paradeis pulp, add the onion strips and sauté for 3 minutes. Season with paprika powder and pour in the clear soup. Let the goulash simmer for about 2 hours.
Peel garlic cloves and chop with cumin, marjoram and lemon peel to a fine paste. Season the goulash with the paste about 15 minutes before the end of cooking time. Finally, season with salt and cayenne pepper.
For the semolina dumplings, mildly roast the semolina in a frying pan without fat until it starts to smell fragrant, then cool. Bring the clear soup to the boil with the milk, the garlic clove and the lemon zest, season with salt, nutmeg, pepper and cardamom. Stir in the semolina and make a semolina porridge in 3 to 5 minutes. Cool down a bit. Mix egg and egg yolk and stir in. Stir the brown butter into the semolina and let it cool down.
Form dumplings from the cooled amount with two wet teaspoons and draw them in boiling salted water for about 8 min. Remove the dumplings with a skimmer and drain on kitchen roll.
For the breadcrumbs, brown the breadcrumbs in the butter at low temperature, season with salt and season with pepper.