Goulash Soup - cooking recipe

Ingredients

3 tbsp olive oil
8 oz beef sirloin steak, thinly sliced
1 None red onion, sliced
1 None green pepper, seeded and sliced
8 oz new potatoes, scrubbed and sliced
2 cloves garlic, chopped
1 tbsp paprika
1 tsp ground cumin
1/4-1/2 tsp cayenne pepper
1 can (14 oz) diced tomatoes
1 tbsp tomato paste
2/3 cup vegetable stock
None None FOR THE DUMPLINGS
1/2 cup self-rising flour
3 tbsp vegetable shortening
2 tbsp fresh chopped parsley
1/2 tsp caraway seeds
None None Sour cream dusted with paprika, to serve

Preparation

Heat the oil in a large skillet on medium-high heat. Cook the steak for 2-3 mins. Remove with a slotted spoon; set aside. Add the onion, pepper, potatoes and garlic. Cook for 2 mins. Cover and cook for 5 mins.
For the dumplings, sift the flour and a pinch of salt into a medium bowl. Stir in the vegetable shortening, parsley and caraway. Add 3-4 tbsp cold water. Stir to make a soft dough. Shape into 20 marble-sized balls. Set aside.
Add the steak and spices to the pan. Cook, stirring for 1 min. Add the tomatoes, tomato paste and stock. Bring to a boil. Place dumplings on the soup. Reduce heat to low; simmer, covered, for 25 mins or until the dumplings are fluffy and vegetables tender. Season to taste. Serve with sour cream dusted with paprika.