Hungarian Goulash Soup with Parsley Dumplings

By debrcovey

Ingredients

• FOR SOUP:
• 1 Tbsp. vegetable oil
• 25 g/1 oz. butter
• 2 onions, finely chopped
• 1 kg/2 lb. 4 oz. shin of beef, cut into cubes
• 2 tsp. paprika
• 1 tsp. caraway seeds
• 1 tsp. fresh thyme leaves
• 2 cloves garlic, crushed
• 2 liters/3 1/2 pints beef stock
• 2 red peppers, seeded and chopped
• 2 fat red chilies, seeded and chopped
• 400 g can chopped tomatoes
• 2 Tbsp. tomato puree
• 900 g/2 lb. floury potatoes, peeled and cut into small cubes
• Soured cream, to serve
• Parsley dumplings, to serve
• FOR PARSLEY DUMPLINGS:
• 250 g plain flour
• 1 tsp. salt
• 2 tsp. baking powder
• 2 Tbsp. olive oil
• 4 Tbsp. each chopped fresh flat-leaf parsley and snipped fresh chives
• 150 ml milk

Details

Servings 8

Preparation

Step 1

FOR SOUP:
1. In a large flameproof casserole, heat the oil and butter and gently cook the onion for about 8 minutes, until it begins to soften without coloring. Increase the heat and add the meat, browning it on all sides. Sprinkle in the paprika, remove the pan from the heat and stir thoroughly.
2. Return to the heat and cook for a couple of minutes. Add the caraway seeds, thyme, garlic, and stock to cover, and stir thoroughly. Simmer gently, uncovered, for 2 hours, adding more stock if necessary.
3. Add the peppers, chilies, tomatoes, tomato puree and potatoes to the pan. Mix thoroughly and add more stock to cover. Simmer gently for about 30 minutes, until the potatoes are cooked and the meat is tender. Season to taste.
4. Heat the oven to 180C/fan 160C/gas 4. Make the parsley dumplings.

FOR THE DUMPLINGS:
Sift flour, salt and baking powder into a large bowl. Make a well in the center and add olive oil and chopped parsley and chives. Then, pour milk and, using a fork, mix to form a soft dough. Place the dough on a lightly floured surface and knead briefly. Divide and shape into 16 teaspoon-sized dumplings.