HUNGARIAN GOULASH WITH HERB DUMPLINGS

Serves 6

         FOR THE GOULASH

         2 tablespoons olive oil

         750g lean diced beef (such as chuck, blade or gravy beef)

         2 onions, diced

         2 cloves garlic, crushed

         2 large red capsicums, diced

         2 tablespoons tomato paste

         600g fresh ripe red or canned diced tomatoes

         2 teaspoons soy sauce

         1 tablespoon tomato chutney

         450ml water or beef stock

         1 teaspoon salt

         3 teaspoons cornflour mixed to a paste with ¼ cup cold water (optional)

         FOR THE DUMPLINGS

         3 teaspoons butter, softened

         1 cup self-raising flour

         ½ teaspoon salt

         1 egg

         ¼ cup milk

         2 tablespoons finely chopped parsley

         pinch of dried mixed herbs

To make the goulash, heat the oil in a heavy-based saucepan over a medium–high heat, add the beef and cook until the meat is browned. Add the onions, garlic and capsicum and cook, stirring, for 2 minutes more. Add the tomato paste, tomatoes, soy sauce, chutney, and water or stock and salt. Bring to the boil, stirring occasionally, then simmer for 2 hours, covered, or until the meat is almost tender.

Near the end of cooking time, make the dumplings. Rub the butter into the flour and salt with your fingertips until it resembles fine breadcrumbs. Alternatively, you can do this in a food processor.

Whisk the egg and milk together, then stir in the flour mixture, together with the parsley and mixed herbs. Place walnut-sized balls of dumpling mixture on top of the simmering goulash. Spray a piece of baking paper, large enough to cover the top of the pan with just a little overhang, with cooking oil spray, or grease with butter.

Place, greased side down, over the top of the pan and replace the lid. Cook for 15 minutes, then remove the lid and paper.

Lift out the dumplings and keep warm. Thicken the goulash as needed with some or all of the cornflour paste. Season with salt and pepper to taste.