Goulash with Caraway Seeds

Conventional suet dumplings are almost impossible to make in the slow cooker as they need to be cooked in rapidly boiling stock for a fluffy texture. In this recipe, dumplings made from breadcrumbs and flavoured with herbs and caraway seeds are beautifully light.

Serves 2

1 small onion, finely chopped, or 25 g/1 oz frozen diced onion
1 small garlic clove, crushed, or 2.5 ml/½ tsp garlic purée (paste)
150 ml/¼ pint/2/3 cup very hot (not boiling) beef stock
350 g/12 oz cubed lean chuck or braising steak
5 ml/1 tsp paprika
¼ white cabbage or 75 g/3 oz frozen shredded cabbage
100 g/4 oz fresh or frozen whole baby carrots
200 g/7 oz/small can of chopped tomatoes with herbs
Salt and freshly ground black pepper
For the dumplings:
1 egg
15 ml/1 tbsp milk
15 ml/1 tbsp fresh or frozen chopped parsley
1.5 ml/¼ tsp caraway seeds
75 g/3 oz/1½ cups fresh white breadcrumbs


  1. Put the onion and garlic in the ceramic cooking pot. Pour in the stock, cover with the lid and switch on the slow cooker to Low. Leave for a few minutes while measuring and preparing the remaining ingredients.
  2. Sprinkle the beef cubes with the paprika. Finely shred the cabbage. Add the beef and cabbage to the pot with the carrots and tomatoes. Season with salt and pepper, then recover with the lid and cook for 4-6 hours or until the beef is very tender.
  3. About 45 minutes before the end of the cooking time, turn up the slow cooker to High. To make the dumplings, beat together the egg and milk in a bowl. Stir in the parsley and caraway seeds and a little salt and pepper. Add the breadcrumbs and mix well. With wet hands, shape the dumpling mixture into eight walnut-sized balls. Add to the pot, re-cover with the lid and cook for a further 30 minutes.
  4. Transfer half of the goulash and dumplings to a bowl and allow to cool. Serve the remainder at once, topped with a little soured cream or crème fraîche.


Second serving
Cover the cooled goulash and dumplings and chill in the fridge for the following day. To serve, heat gently in a saucepan, bubbling for a few minutes, or microwave on High for 2-3 minutes.