Heat up the oil and cook the veal cubes.
Sprinkle with salt, add in onion, carrot, parsley root and pancetta, and then cook 3-4 minutes, stirring constantly.
Add in a few tablespoons of water and simmer on mild heat, for around 10 minutes (Add enough water to prevent the ingredients from burning).
Sprinkle with Vegeta Beef Stock Powder, garlic, hot pepper, cumin and continue simmering. If the mixture is too dry, add in little more water, to moisten and prevent burning.
While this is cooking, remove the seeds from the tomatoes and fresh paprika, and then chop in the electric blender. Then add to the half cooked meat.
Finally add in button mushrooms and continue cooking, half covered, until the meat completely softens.
In a pot bring salted water to boil.
To create the dumplings, combine the flour, eggs, a few drops of water, salt, parsley and mix well.
Then using a teaspoon, scoop the mixture and place in hot, salted water. (For best results, and shorter cooking time, in making the dumplings, only cover half of the teaspoon with the mixture). When the dumplings rise to the surface of hot water, they are then ready.
Remove from the water and add straight in to the goulash.
To the prepared goulash add wine, 200 ml water and cook for another 10-15 minutes.
Sprinkle the goulash with some chopped parsley and serve.
Sprinkle cumin with a few drops of water, then chop and add in to the goulash.
Instead of dumplings, pasta can also be used, cooked separately and then added in to the goulash.