Ingredients

• 30ml/2 tbsp vegetable oil

• 1kg/2 lb braising steak, diced

• 2 onions, chopped

• 1 garlic clove, crushed

• 15g/1/2 oz plain flour

• 10ml/2 tsp paprika

• 5ml/1 tsp caraway seeds

• 400g/14 oz can chopped tomatoes

• 300ml/1/2 pint beef stock

• 1 large carrot, chopped

• 1 red pepper, seeded and chopped

• soured cream, to serve

• pinch of paprika, to garnish

For the dumplings

• 115g/4 oz self-raising flour

• 40g/2 oz shredded suet

• 15ml/1 tbsp chopped fresh parsley

• 2.5ml/1/2 tsp caraway seeds

• salt and ground black pepper

Serves 4

Method:

1. Heat the oil in a flameproof casserole and fry the meat for 5 minutes over a high heat, stirring, until browned. Remove with a slotted spoon.

2. Add the onions and garlic and fry gently for 5 minutes, until softened. Add the flour, paprika and caraway seeds, stir and cook for 2 minutes.

3. Return the meat to the casserole; stir in the tomatoes and stock. Bring to the boil, cover, simmer for 2 hours.

4. To make the dumplings, sift the flour and seasoning into a bowl, add the suet, parsley, caraway seeds and about 45-60ml water and mix to a soft dough. Divide into eight pieces and roll into balls. Cover and reserve.

5. After 2 hours, stir the carrot and red pepper into the goulash, and season. Drop the dumplings into the goulash, cover and simmer for 25 minutes.

6. Serve in bowls topped with a spoonful of soured cream sprinkled with paprika.