Baking

Veal goulash with parsley dumplings

Goulash is a soup or stew of meat and vegetables, seasoned with a variety of spices, and invariably with paprika. It has always been a popular meal in Central Europe. We've teamed it with parsley dumplings here, to make it extra hearty.
veal goulash with parsley dumplings
4
2H

Ingredients

Parsley dumplings

Method

Veal goulash with parsley dumplings

1.Preheat oven to 180°C.
2.Heat half the oil and butter in a large flameproof casserole dish over high heat; cook veal, in batches, until browned. Remove from dish.
3.Heat remaining oil and butter in same dish; cook capsicum, onion and garlic, stirring, until vegetables soften. Add paste, flour, paprika, caraway and cayenne; cook, stirring, 1 minute. Return veal to dish with stock and the water; bring to the boil. Cover; bake 1½ hours.
4.Meanwhile, make parsley dumpling mixture.
5.Remove dish from oven; stir in parsley. Season to taste. Drop rounded tablespoons of the dumpling mixture, about 2cm apart, on top of goulash; sprinkle dumplings with parmesan. Bake, uncovered, 20 minutes or until dumplings are cooked through

Parsley dumplings

6.Place flour in a medium bowl, rub in butter. Stir in egg, parsley, parmesan and enough milk to make a soft sticky dough.

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