Hungarian Goulash with Potato Dumplings

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The traditional Bohemian diet was full of hearty meaty casseroles and bakes, accompanied by assortments of potatoes, pasta, rice and dumplings. It was delicious fare for meat eaters, but I doubt that any of those recipes would have received the Heart Foundation’s Tick of Approval.

I rarely make those sorts of meals now, and when I do I squeeze in extra vegetables and serve with salad. But this has been a cold wet and windy winter, and sometimes an old fashioned hearty baked meal like this is just the thing.

Recipe

  • 2 T olive oil
  • 800 g chuck steak
  • 1 onion, finely chopped
  • 3 garlic cloves
  • 1 lg carrot, diced
  • 1 lg red capsicum, diced
  • 2 stalks celery, sliced
  • 1 T sweet paprika
  • 1/4 t carawayseeds
  • 400 g can diced tomatoes
  • 3/4 c chicken stock
  • 1 lg potato
  • 2 T butter
  • 2 T milk
  • 1/4 c self-raising flour
  • 2 T parmesan
  • 2 T finely chopped flat parsley

Heat oil in large saucepan over medium-high heat. Brown the steak in batches and place in slow cooker. Set cooker to low while preparing remaining ingredients. Saute onion, carraway seeds, paprika and garlic in saucepan for 2 minutes, and add to slow cooker.  Add carrot, capsicum, celery, tomatoes and stock to cooker. Put the lid on the cooker and leave to cook for about 2 hours or until beef is tender.

Remove lid from cooker but leave the heat on. Preheat oven to 180C.

Peel and chop potato. Boil until soft and drain. Mash with butter and milk. Season to taste, and stir in flour, parmesan and parsley.

Divide beef mixture into 4 or 5 individual baking dishes. Top with spoonfuls of potato dumplings. Spray with oil and bake for 20 minutes or until dumplings are golden.

Adapted from Australian Good Taste July 2012.

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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