Welsh Beef Goulash
Preparation Time: 15 minutes
Cooking Time: 2 hours 30 minutes
What You’ll Need:
- 450g (1lb) Welsh beef chuck or braising beef, cut into medium sized cubes
- 15ml (1tbsp) flour, seasoned
- 1 onion, peeled and quartered
- 2 cloves garlic, crushed
- 250g (9oz) button mushrooms, halved if large
- 1 red pepper, deseeded and sliced
- 15ml (1tbsp) sweet paprika
- 400g approx can chopped tomatoes
- 300ml (½pt) beef stock
- small bunch parsley, chopped
- 225g (8oz) self-raising flour
- 100g (4oz) suet
- 10ml (2tsp) caraway seeds
- cold water to mix
What To Do:
- Preheat oven to Gas Mark 4, 180ºC, 350ºF.
- Toss the beef in seasoned flour.
- Heat oil in a large heatproof casserole and brown meat. Add the onion and garlic, and cook until browned. Add the mushrooms, pepper, and paprika and cook for 5 minutes
- Add the tomatoes and beef stock.
- Put lid on and cook in the oven for 2-2½ hours until beef is really tender and sauce thickened.
- To make Dumplings, put self-raising flour, suet, seasoning and caraway seeds in a bowl. Add 4-5 tbsp cold water and using a fork mix together. Add a little more water if needed. Pull the dough together with your hands and shape into 6-8 small balls.
- Add to the goulash 25-30 minutes before the end of cooking (for soft dumplings replace lid – for crunchy tops leave lid off).
- Serve scattered with parsley, a dollop of sour cream and caraway dumplings.
Recipe from Eatwelshlamb.co.uk.