Dice the meat. Roughly chop the onions. Heat the oil in a saucepan and fry the onions. Add paprika powder and paradeis pulp, pour in soup, season with salt, pepper, crushed garlic and add meat. Simmer on low heat for about 45 minutes (until the meat is tender).
Remove the tenderized meat cubes from the saucepan. Stir the sour cream well with the flour and add to the liquid remaining in the saucepan. Bring to a boil briefly and blend with a hand blender. Repeatedly add the meat and season to taste with salt and freshly ground pepper.
For the dumplings, mix well salt, butter, eggs and 2 tbsp flour. Mix with the remaining flour and the lukewarm milk to a smooth dough and pull. Let salted water boil. Form dumplings with teaspoons and make them in the salted water. Drain the dumplings, rinse and toss in butter in a frying pan.
Arrange veal cream goulash on plates, garnish each with 1 tbsp sour cream. Sprinkle chopped chives over the spelt dumplings and offer with the goulash.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.