Welsh Beef Goulash

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beef goulashStyleNest’s recipe for welsh beef goulash is the perfect antidote to cold, miserable winter days. This recipe is packed full of flavour and will please both young and old.

Serves: 4

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
  • seasoning
  • 10ml (2tsp) caraway seeds
  • cold water to mix

What To Do:

  1. Preheat oven to Gas Mark 4, 180ºC, 350ºF.
  2. Toss the beef in seasoned flour.
  3. 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
  4. Add the tomatoes and beef stock.
  5. Put lid on and cook in the oven for 2-2½ hours until beef is really tender and sauce thickened.
  6. 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.
  7. Add to the goulash 25-30 minutes before the end of cooking (for soft dumplings replace lid – for crunchy tops leave lid off).
  8. Serve scattered with parsley, a dollop of sour cream and caraway dumplings.

Recipe from Eatwelshlamb.co.uk.

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