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Goulash with herb dumplings
- 2 tablespoons olive oil
- 2 onions, peeled and chopped
- 750g rump beef, trimmed of visible fat and cut into chunks
- 1 tablespoon hot paprika
- 400g can no added salt diced tomatoes
- 2 cups salt reduced beef stock
- 1 large potato, peeled and chopped
- 1 large carrot, peeled and thickly sliced
- 1 red capsicum, roughly chopped
- Black pepper, to season
- 1/3 cup light sour cream
Dumplings:
- 1 cup self raising flour
- 1 tablespoon margarine spread
- 1 tablespoon chopped rosemary
- 1/3 cup reduced fat milk
- Heat half the oil in a large deep heavy based pan over medium heat and cook the onions for about 10 minutes or until golden. Remove onion from pan, set aside.
- Increase heat, using remaining oil, brown beef in batches. Return all the beef to the pan with onions. Stir through paprika, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 1/4 hours. In the last 30 minutes of cooking prepare the dumplings.
- To make the dumplings, sift the flour into a bowl, rub in spread with fingertips until it resembles breadcrumbs. Stir in the rosemary, add nearly all of the milk and mix to a soft dough using a knife. Turn onto a floured surface and lightly knead until smooth. Divide into 12 equal pieces and roll into rough balls.
- Stir in the potato, carrot, capsicum and sour cream. Drop dumplings on top of beef mixture in pan. Cover with lid and cook for 20 minutes, or until vegetables are tender and dumplings are cooked through.
Image:Joe Filshie
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