Hungarian goulash with dumplings
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Braising steak; diced |
| 1 | Onion; diced | |
| 3 | Carrots; diced | |
| 3 | Sticks celery; diced | |
| 2 | Leeks; diced | |
| 3 | Cloves garlic; crushed | |
| 2 | Pinches paprika | |
| 1 | Stock cube | |
| 3 | teaspoons | Tomato puree |
| 2 | Glasses red wine | |
| Salt and pepper | ||
| Olive oil | ||
| 2 | tablespoons | Flour |
| 2 | pints | Water |
| ½ | pint | Water |
| 1 | ounce | Butter |
| 4 | ounces | Flour |
| 2 | Eggs | |
Directions
DUMPLINGS
Heat a drizzle of oil in a pan and add the meat. Add the garlic and paprika and stir, then add the vegetables and stir for 3 minutes. Add the tomato puree and red wine, then the flour to absorb the fat and give the dish body. Next add the stock cube and water, season with salt and pepper and cook for an hour.
To make the dumplings, bring the water to the boil and add the butter. Add the flour until it thickens, cooking out the starch so the mixture leaves the side of the pan as one ball. Once it comes away from the sides, leave to cool. Add the egg, drizzle by drizzle, so that the mixture incorporates it all. Place the mixture into a piping bag and pipe small balls into the stew.
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