Hungarian Vegetable Goulash with Dumplings
This Hungarian-style goulash is a thick stew has lots of peppers and paprika which really makes this vegetable stew something special. Served with fluffy dumplings.
Nutrition Per Portion
- Calories
540
- Carbs
69.9g
- Fat
25.1g
- Fibre
10.5g
- Protein
13.6g
- Sugar
10.7g
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Butter
-
Milk
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Baking Powder
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Plain Flour
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Red Grape Vinegar
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Vegetable Stock
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Potatoes
-
Tomato Paste
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Sweet Paprika
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Garlic
-
Red Capsicum
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Brown Onion
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Olive Oil
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Carrot
|
Butter |
Milk |
Baking Powder |
Plain Flour |
Red Grape Vinegar |
Vegetable Stock |
|
Potatoes |
Tomato Paste |
Sweet Paprika |
Garlic |
Red Capsicum |
Brown Onion |
|
Olive Oil |
Carrot |
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0.0 min
Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.
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0.5 min
Peel the potatoes and carrot and chop into 2 cm pieces.
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2.5 min
Chop the brown onion and red capsicum.
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4.0 min
Finely chop the garlic.
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4.5 min
Heat the olive oil over medium-high heat.
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5.5 min
Add the onion, garlic and red capsicum and cook until softened.
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6.5 min
Add the sweet paprika and tomato paste and continue to cook.
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7.5 min
Add the stock and vinegar.
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8.5 min
Add the potatoes and carrot and season well with pepper and a little salt to taste.
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10.5 min
In another bowl, whisk together the flour and baking powder and season with salt.
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12.0 min
Melt the butter over the stove or alternatively in the microwave.
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14.5 min
Combine the melted butter with the milk and stir.
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15.5 min
Add the milk mixture to the flour mixture and stir gently with a fork until just combined.
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16.0 min
Drop the batter a tablespoonful at a time into the simmering stew.
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17.0 min
Cover the saucepan, reduce the heat to low and simmer until the vegetables are tender and the dumplings are cooked through. Approximately 10-12 minutes.
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18.0 min
Check the dumplings by prodding with a toothpick (it should come out with dry crumbs rather than being wet and gooey).
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28.0 min
If dumplings are wet, cover and cook for a little longer.
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29.5 min
Taste the stew and season with salt and pepper if needed.
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30.0 min
Ladle the soup and dumplings among the serving bowls.
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Ingredients
Butter
Milk
Baking Powder
Plain Flour
Red Grape Vinegar
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 450ml per person
Potatoes
chopped
Tomato Paste
Sweet Paprika
Garlic
finely chopped
Red Capsicum
chopped
Brown Onion
chopped
Olive Oil
1 tablespoon per person
Carrot
chopped
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