Language

Cymraeg

Method

  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.

Ingredients

  • 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