Vegetable goulash & dumplings
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 19½ | gram | Butter |
| ½ | Garlic clove | |
| 1 | Onions | |
| ½ | tablespoon | Sweet paprika |
| 1 | tablespoon | Plain flour |
| 1 | cup | Vegetable stock |
| 1 | tablespoon | Tomato paste |
| 4 | smalls | New potatoes |
| 4 | Baby carrots | |
| ½ | Turnip | |
| 1½ | Zucchini (courgettes) | |
| 212½ | gram | Whole tomatoes |
| ½ | tablespoon | Fresh thyme |
| ½ | cup | Plain flour |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Caraway seeds |
| 15 | grams | Butter |
| 3/16 | cup | Milk |
Directions
DUMPLINGS
Melt the butter in a lrge pan. Add the garlic and onions and cook over a low heat until the onions are soft.
Remove from the heat. Stir in the paprika and flour. Graduallly add the vegetable stock. Return to the heat and stir constantly until; the mixture boils and thickens. Stir in the tomato paste.
Add the vegetables, undrained canned tomatoes and thyme. Transfer the mixture to a well greased ovenproof dish. Cover and bake at 180C for 40 minutes.
To prepare the dumplings sift the flour and baking powder into a large bowl and stir in the caraway seeds, then rub in the butter.
Make a well in the centre and stir in the milk using a table knife to form a soft dough.
Remove the goulash from the oven and top with spoonfuls of dumpling mixture. Return to the oven, uncovered, and cook for 20 minutes or until the dumplings are cooked and golden brow.
Serve with sour light cream.