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.

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