- 2 tablespoon plain flour
- 800 gram boneless veal shin, chopped coarsely
- 2 tablespoon olive oil
- 2 medium_piece (300g) brown onions, chopped finely
- 2 clove garlic, crushed
- 1 tablespoon sweet paprika
- 3 teaspoon caraway seeds
- 1/2 cup (125ml) water
- 1 tablespoon tomato paste
- 1 large_piece (350g) red capsicum, sliced thinly
- 1 cup (150g) self-raising flour
- 1 tablespoon fresh chives, finely chopped
- 2/3 cup (160ml) milk
- 1Season flour in large bowl, add veal, toss to coat veal in flour. Shake off excess.
- 2Heat 1½ tablespoons of the oil in a 6-litre (24-cup) pressure cooker, cook veal, in batches, until browned. Remove from cooker.
- 3Heat remaining oil in cooker, cook onion,stirring, until soft. Add garlic, paprika and 2 teaspoons of the seeds, cook, stirring, until fragrant. Return veal to cooker with the combined water and paste, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 25 minutes.
- 4Release pressure using the quick release method, remove lid. Add capsicum, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 5 minutes.
- 5Meanwhile, make chive dumplings. Combine sifted flour and chives in medium bowl, season. Stir in milk to make a soft dough.
- 6Release pressure using the quick release method, remove lid, season to taste. Drop heaped teaspoons of dumpling mixture into boiling goulash, sprinkle with the remaining seeds. Simmer, partly covered with lid, about 10 minutesor until dumplings are cooked through.
If you have an electric pressure cooker you won't need to reduce the heat to stabilise pressure,your cooker will automatically stabilise itself. Always check with the manufacturer's instructionsbefore using. You can serve this dish with wide egg noodles or mashed potatoes instead of thedumplings, if you prefer. If you like a smoky flavour, try smoked paprika instead of sweet.Recipe suitable to freeze.
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