Recipes+
Ingredients
Method
1.Preheat oven to hot, 200°C (180°C fan-forced).
2.Heat one-third of oil in a large flameproof 6-litre (24-cup) casserole dish over high heat.
3.Add one-third of beef; cook, stirring, until seared. Transfer to a warm plate. Reheat dish; repeat with remaining oil and beef.
4.Reduce heat to moderate. Add onion, capsicum and garlic; cook, stirring, 5 minutes, or until onion is soft. Add paprika; cook, stirring, 30 seconds, or until fragrant.
5.Return beef to dish with stock, tomato, paste and mushroom; cover. Bring to the boil. Transfer dish to oven. Cook 1 1/2 hours. Uncover; cook a further 1 hour, or until beef is very tender.
6.Place scone mix in a large bowl. Add herbs and cheese; stir to combine.
7.Remove goulash from oven.
8.Add milk to scone mixture; stir until well combined (mixture will be sticky).
9.Using a dessert spoon, place 16 measures of mixture on surface of goulash. Cook in oven a further 15-20 minutes, or until dumplings are cooked and golden.
10.Serve goulash with beans, or cool completely to freeze.
Like more dumplings? Double dumpling mixture; spoon the extra 16 measures onto a baking paper-lined baking tray, then bake on bottom shelf as goulash cooks.
Note
