Hungarian Goulash
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“Comfort Food!”
Hungarian Goulash
0 recipe photos
READY IN:2hrs 30mins |
SERVES:6 |
UNITS:US |
|
Ingredients Nutrition
- 1⁄4 cup oil
- 1 kg beef, topside cubed
- 2 large onions, roughly chopped
- 1 1⁄2 tablespoons paprika
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1 1⁄2 liters pre-prepared bonox stock
- 500 ml water
- 8 baby carrots
- 2 large potatoes, quartered
- 4 baby turnips, halved
- 12 green beans, cut into lengths
- 1 1⁄2 cups self-rising flour
- 65 g butter
- 2 tablespoons parmesan cheese, greated
- 1 cup milk
- 2 tablespoons parsley, finely chopped
Directions
- Heat oil in a large casserole dish over high heat; brown meat, in batches, until well browned. Remove meat from pan.
- Cook the onions and paprika until onions are tender. Add flour and tomato paste, cook stirring for 1 minute. Gradually stir in Bonox stock and water, return meat to pan.
- Plave the covered casserole in an oven at 180°C for 1 1/2 hours. Add vegetables and top with tablespoons of dumpling mixture. Return to oven, uncovered for 30 minutes or until dumplings are golden brown.
- TO MAKE DUMPLINGS:
- Combine the flour, butter and parmesan cheese in a food processor until mixture resembles fine breadcrumbs. Add milk and parsley and process until mixture is just combined.
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Hungarian Goulash