Vegetable goulash and dumplings

2 servings

Ingredients

Quantity Ingredient
⅔ ounce Butter
½ Garlic clove
1 Onions
½ tablespoon Sweet paprika
1 tablespoon Plain flour
1 cup Vegetable stock
1 tablespoon Tomato paste
½ cup Plain flour
½ teaspoon Baking powder
½ teaspoon Caraway seeds
4 smalls New potatoes
4 Baby carrots
½ Turnip
1½ Zucchini (courgettes)
7½ ounce Whole tomatoes
½ tablespoon Fresh thyme
½ ounce Butter
3/16 cup Milk

Directions

DUMPLINGS

Melt the butter in a large 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.

From: Kaz Dunkley Date: 6 Feb 1993 Submitted By FRED PETERS On 03-21-95

Related recipes