Goulash with Chive Dumplings
Ingredients
- 4 tablespoons olive oil
- 8 baby onions, peeled
- 2 garlic, cloves, crushed
- 1 carrot chopped
- 1 large celery stick, sliced
- 500 g ( 1 lb) potatoes, cubed
- 1 teaspoon caraway seeds
- 1 teaspoon smoked paprika
- 400 g ml ( 13 oz) can chopped tomatoes
- 450 ml (1/4 pint) vegetable stock
- pepper
- For chive dumplings
- 75 g (3 oz self-raising flour
- 1/2 teaspoon salt
- 50 g (2 oz) vegetarian suet
- 1 tablespoon of chopped chives
- 4-5 tablespoon of water
Preparation
Heat the oil in a large saucepan, add onions, garlic, celery, potatoes and caraway seeds and cook
Over a medium heat, stirring frequently, for 10 minutes
Add paprika and cook, stirring for 1 minute
Stir in the tomatoes, stock and salt and black pepper. Bring to boil, then reduce the heat, cover and simmer for 20 minutes
Make the dumplings. Sift the flour and salt into a bowl and stir in the suet, chives and pepper to taste working quickly and lightly, gradually mix in enough of the measurement water to form a soft dough. Divide into 8 equal pieces and roll into balls
Carefully arrange the dumplings in the stew, leaving gaps between them, cover and simmer for 15 minutes until doubled in size and light and fluffy