South African Goulash with dumplings
My inspiration for this dish comes from the label on the packet of beef that I picked up at the supermarket. It was simply categorized as Beef Goulash. I decided to purchase it and make my own Goulash.
This dish originates from Hungary and is a soup or stew made from beef, noodles and vegetables. Click here for the source of information. You’ll notice from this article that I used the paprika they mentioned. I decided to treat this recipe as I do my chicken dishes which without marinating for a couple of hours can be quite tough. I similarly used ingredients that I would naturally use in an ordinary stew. The outcome was absolutely delicious.
500 – 700g Beef cubes
2 Tbsp Cornflour
Place beef cubes in a bowl and coat well with cornflour, paprika and seasoning. Pour the buttermilk over the meat, cover and allow to marinate in the fridge overnight.
1 Red Onion (diced)
1 Tbsp Olive Oil
1 Ltr Water
100ml Concentrated Liquid Beef Stock
1.5 cups of fresh top & tailed green beans (quartered)
1.5 cups carrots, diced
2.5ml White Pepper
In a large pot, fry the onions and paprika in the olive oil. Transfer onions into a separate bowl when soft and transparent. In the same pot used for the onions, fry the beef for about 5 minutes. Mix the beef stock with the water and pour over meat. Add all other ingredients and allow to simmer on low for about an hour or until carrots are tender.
For the dumplings
4 large potatoes, boiled
5ml baking powder
2 ml white pepper
30ml fresh finely chopped parsley
Using a potato ricer, mash all the potatoes. Mix all other ingredients well and add more flour if mixture needs to be firmer. Scoop spoonful’s into goulash, place lid back on pot and allow to cook for a further 30 minutes on low or until dumplings are done (knife should come out clean).