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cooking: 50 mins
preparation: 30 mins
serves: 4
vegetarian: No
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Jeanine Lishman-Peats Beef Goulash with Buttered Caraway Cabbage and Mi-Cuit Tomato Dumplings |
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Jeanine took place in Recipe Challenge 2002 and created a traditional dish with strong flavours. Try these dumplings as an alternative to a basic dumpling recipe. |
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Ingredients:
* 1 x 25g packet Dried Porcini Mushrooms
* 1 x 200g box Mi-Cuit Tomatoes
1 onion, sliced
1 garlic clove, crushed
2 tbsp oil
350g frying steak, cut into strips
1 tbsp plain flour
1 tbsp paprika
salt and pepper to season
250g chestnut mushrooms, quartered
½ pint beef stock
4 tbsp yogurt or crème fraiche
115g self raising flour
60g suet
1 small cabbage, finely shredded
knob butter
1 tsp caraway seeds
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HOW TO COOK IT |
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1. Soak the porcini in ½ pint of boiling water for at least 30 minutes. Remove from the liquid and chop finely. Reserve the liquid.
2. Fry the onion and garlic slowly in the oil until they are soft and golden.
3. Mix the plain flour, paprika, salt and pepper together, and coat the steak pieces in the flour mixture. Add the steak with any extra flour mixture to the frying pan with the onions and cook for a few minutes on a high heat to brown the steak.
4. Add the chopped porcini and fresh mushrooms, stir well.
5. Chop all but 8 of the mi-cuit tomatoes into small pieces and add the chopped tomatoes to the pan. Reserve the remaining tomatoes for the dumplings.
6. Make the reserved porcini mushroom soaking liquid up to one pint with beef stock and stir into the pan. Bring to a simmer.
For the dumplings:
7. Mix the self raising flour, suet and seasoning in a bowl and add enough cold water to make a dough.
8. Divide the dough into 4 and shape into dumplings, pressing 2 reserved mi-cuit tomatoes into the middle of each dumpling. Drop the dumplings into the goulash and simmer for 20 minutes.
For the Buttered Caraway Cabbage
9. Toast the caraway seeds in a large dry saucepan for a couple of minutes. Add the butter and 2 tbsp of water. Add the cabbage, cover and cook for 3 minutes stiring once or twice. Season
10. Serve the goulash with a dumpling and the caraway cabbage and garnish with the yogurt or crème fraiche. |
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