Name: Beef goulash with chive dumplings
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 500 gram gravy beef, trimmed finely, sliced, seasoned with salt; 1 tablespoon plain flour; 20 gram butter; 2 brown onions, thinly sliced; 2 red capsicums, seeded, thinly sliced; 2 tablespoon paprika; 1 teaspoon caraway seeds; 4 cup beef stock; 400 gram can diced tomatoes; sour cream, to serve; Dumplings; 50 gram chopped butter; 1 cup sifted self-raising flour; 1/4 cup chives, finely chopped; 2 tablespoon milk

Ingredients

1 tablespoon olive oil

500 gram gravy beef, trimmed finely, sliced, seasoned with salt

1 tablespoon plain flour

20 gram butter

2 brown onions, thinly sliced

2 red capsicums, seeded, thinly sliced

2 tablespoon paprika

1 teaspoon caraway seeds

4 cup beef stock

400 gram can diced tomatoes

sour cream, to serve

Dumplings

50 gram chopped butter

1 cup sifted self-raising flour

1/4 cup chives, finely chopped

2 tablespoon milk

Method

Beef goulash

1.In a large heavy-based saucepan heat oil on medium. Sprinkle beef with flour. Brown in two batches, 3-4 minutes each. Remove from pan.

2.In same pan, melt butter on medium. Saute onions 4-5 minutes, until golden. Add capsicum, paprika and seeds and cook 1-2 minutes, stirring.

3.Return beef to pan with stock and tomatoes. Bring to boil. Reduce heat to low. Simmer, covered, 1 hour, until beef is just tender.

4.Make Dumplings as per method below.

5.Arrange dumplings over top of goulash in pot. Cover and simmer on low, for a further 15-20 minutes, until dumplings are cooked through.

6.Serve goulash and dumplings with sour cream.

Dumplings

7.In a bowl, rub butter into flour until mixture resembles breadcrumbs. Stir in chives and enough milk to make a pliable dough. On a floured surface, roll into 30cm long sausage and cut into 12 even slices.

Women's Weekly Food