Beef goulash with herb dumplings

Preheat oven to 180°C. Heat half the oil in a large pan on high. Add the meat in batches and cook for 3-4 minutes until well browned. Remove from the pan.

Heat the remaining oil in the same pan, add onions and sauté for 2-3 minutes until lightly browned. Add the paprika and sauté for 1 minute.

Return the meat to the pan, sprinkle with flour and cook, stirring, for 1-2 minutes. Add the tomato paste, chopped tomatoes and stock. Bring to the boil, then transfer the mixture to a 2-litre casserole dish. Cover with a lid and bake for 50 minutes.

Remove the goulash from the oven and increase the temperature to 220°C. Place the dumplings over the goulash and brush with a little extra milk. Bake uncovered for 12-15 minutes until the dumplings are golden and cooked through. Garnish with fresh thyme leaves.

For the herb dumplings, sift the flour into a bowl, rub in the butter with your fingertips, then using a round-bladed knife, stir in the herbs and enough milk to form a soft dough. Transfer the dough to a lightly floured surface and knead briefly until smooth. Press out the dough to 1cm thick and cut into 5cm rounds.