Beef goulash with herb dumplings
Please log in to save or rate. Serves: 6Time to make: 2 hrs 25 mins (Hands-on time: 40 mins, Cooking time: 105 mins)
Total cost: $18.90 / $3.15 per serve
(at time of publication)
- 1 tablespoon olive oil
- 1kg beef chuck steak, trimmed, diced
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 tablespoon smoked paprika
- 1 tablespoon plain flour
- 1 1/2 cups reduced-salt beef stock
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 swede (about 200g), chopped
- 400g can no-added-salt diced Italian tomatoes
- Dumplings
- 1 1/2 cups self-raising flour
- 60g reduced-fat table spread
- 1/2 cup parsley, finely chopped
- 1/2 cup skim milk
Nutritional information (per serve)
Instructions
Step 1 Preheat oven to 200°C. Heat oil in a heavy-based, 12-cup casserole dish over medium-high heat. Add 1/3 of the beef and cook, stirring, for 5 minutes, or until browned. Remove to a plate. Repeat with remaining beef.
Step 2 Add onion to casserole dish and cook, stirring, for 4 minutes, or until golden. Add garlic and cook for 1 minute. Add paprika and flour. Stir until well combined. Slowly add stock, stirring until well combined. Add vegetables and bring mixture to the boil. Add beef and stir well. Cover casserole and bake for 1–1 1/2 hours, until meat is tender.
Step 3 Meanwhile, make dumplings: place flour into a bowl. Add spread and rub into flour using your fingers. Mixture should resemble fine breadcrumbs. Add milk and parsley and stir with a flat-bladed knife until a dough forms. Roll 2 teaspoonfuls of dough into small balls (mixture makes about 24 dumplings). Remove casserole from oven. Drop dumplings on top of casserole. Cover and bake for 10 minutes. Remove lid and bake for a further 20–30 minutes.
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