Name: Veal goulash with parsley dumplings
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 45 gram butter; 1 kilogram veal shoulder, coarsely chopped; 1 large red capsicum, chopped; 1 large red capsicum, chopped; 1 large brown onion, coarsely chopped; 2 clove garlic, crushed; 2 tablespoon tomato paste; 1 tablespoon plain flour; 1 tablespoon sweet paprika; 2 teaspoon caraway seeds; 1/2 teaspoon cayenne pepper; 1 1/2 cup (375 millilitres) beef stock; 1/2 cup (125 millilitres) water; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 1/4 cup (20 grams) finely grated parmesan; Parsley dumplings; 1 cup (150 grams) self-raising flour; 60 gram butter, finely chopped; 1 egg, beaten lightly; 1/3 cup finely chopped fresh flat-leaf parsley; 1/4 cup (20 grams) finely grated parmesan; 1/4 cup (60 millilitres) milk, approximately; 2 tablespoon olive oil

Veal goulash with parsley dumplings

Goulash is a soup or stew of meat and vegetables, seasoned with a variety of spices, and invariably with paprika. It has always been a popular meal in Central Europe. We've teamed it with parsley dumplings here, to make it extra hearty.

Ingredients

2 tablespoon olive oil

45 gram butter

1 kilogram veal shoulder, coarsely chopped

1 large red capsicum, chopped

1 large brown onion, coarsely chopped

2 clove garlic, crushed

2 tablespoon tomato paste

1 tablespoon plain flour

1 tablespoon sweet paprika

2 teaspoon caraway seeds

1/2 teaspoon cayenne pepper

1 1/2 cup (375 millilitres) beef stock

1/2 cup (125 millilitres) water

2 tablespoon coarsely chopped fresh flat-leaf parsley

1/4 cup (20 grams) finely grated parmesan

Parsley dumplings

1 cup (150 grams) self-raising flour

60 gram butter, finely chopped

1 egg, beaten lightly

1/3 cup finely chopped fresh flat-leaf parsley

1/4 cup (20 grams) finely grated parmesan

1/4 cup (60 millilitres) milk, approximately

2 tablespoon olive oil

Method

Veal goulash with parsley dumplings

1.Preheat oven to 180°C.

2.Heat half the oil and butter in a large flameproof casserole dish over high heat; cook veal, in batches, until browned. Remove from dish.

3.Heat remaining oil and butter in same dish; cook capsicum, onion and garlic, stirring, until vegetables soften. Add paste, flour, paprika, caraway and cayenne; cook, stirring, 1 minute. Return veal to dish with stock and the water; bring to the boil. Cover; bake 1½ hours.

4.Meanwhile, make parsley dumpling mixture.

5.Remove dish from oven; stir in parsley. Season to taste. Drop rounded tablespoons of the dumpling mixture, about 2cm apart, on top of goulash; sprinkle dumplings with parmesan. Bake, uncovered, 20 minutes or until dumplings are cooked through

Parsley dumplings

6.Place flour in a medium bowl, rub in butter. Stir in egg, parsley, parmesan and enough milk to make a soft sticky dough.

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Ingredients

Method

Veal goulash with parsley dumplings

Parsley dumplings

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