Hungarian beef goulash

 

     Goulash is Hungary's most famous dish, and paprika is an essential ingredient.

Serves 4

• 30 ml vegetable oil
• 1 kg braising steak, cubed
• 2 onions, chopped
• 1 garlic clove, crushed
• 15 ml plain flour
• 10 ml paprika
• 5 ml carraway seeds
• 400 gr can chopped tomatoes
• 300 ml beef stock
• 1 large carrot, chopped
• 1 red pepper, seeded and chopped
• Soured cream and paprika, to garnish

For the dumplings

• 115 gr self-raising flour
• 50 gr shredded suet
• 15 ml chopped fresh parsley
• 2 ml carraway seeds
• Salt and freshly ground black pepper

Heat the oil in a flameproof casserole, add the meat and fry over a high heat for 5 minutes, stirring, until browned ; remove with a slotted spoon.

Add the onion and garlic and fry gently for 5 minutes, until softened ; add flour, paprika and carraway seeds, stir and cook for 3 minutes.
Return the browned meat to the casserole and stir in the tomatoes and stock ; bring to the boil, cover and simmer gently for 2 hours.

Meanwhile, make the dumplings.
Sift the flour and seasoning into a bowl ; add the suet, chopped parsley, carraway seeds and about 40-60 ml cold water and mix to a soft dough.
Divide into 8 pieces and roll into balls ; cover and reserve.

After 2 hours, stir in the carrot and pepper into the goulash and season well ; arrange the dumplings carefully on top of the goulash, cover and simmer for about 25 minutes.

Serve in bowls topped with a spoonful of soured cream and sprinkle with a pinch of paprika.

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