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Recipe

Beef goulash with herb dumplings

It doesn't get better than this traditional Hungarian favourite when it comes to battling the winter chills, especially when beef goulash includes homemade herb dumplings

  • 1 hr 15 mins cooking
  • Serves 6
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Ingredients

Beef goulash
  • 2 tablespoon vegetable oil
  • 1.5 kilogram chuck steak, cut into 3cm pieces
  • 2 large onions, sliced
  • 2 tablespoon sweet paprika
  • 1/4 cup plain flour
  • 2 tablespoon tomato paste
  • 400 gram can chopped tomatoes
  • 1 litre beef stock
  • fresh thyme sprigs, to serve
Herb dumplings
  • 1.5 cup self-raising flour
  • 60 gram butter, chopped
  • 2 teaspoon thyme leaves
  • 1 tablespoon parsley, chopped
  • 1/2 - 1/3 cup milk

Method

Beef goulash
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
Herb dumplings
  • 5
    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.

Notes

  • Steps 1-3 can be completed a day ahead and kept in the fridge – simply reheat in the oven, add dumplings and bake as directed.

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