Beef Goulash With Chive Dumplings - cooking recipe

Ingredients

1 tbsp olive oil
1 lb beef, trimmed, sliced
1 tbsp flour
1 1/2 tbsp butter
2 None onions, thinly sliced
2 None red peppers, deseeded, thinly sliced
2 tbsp paprika
1 tsp caraway seeds
4 cups beef stock
1 (13.5 oz) can chopped tomatoes
None None sour cream, to serve
None None FOR THE DUMPLINGS
3 1/2 tbsp butter, chopped
1 cup self-rising flour, plus 2 tbsp, sifted
2 tbsp finely chopped fresh chives
2 tbsp milk

Preparation

In a large heavy-bottomed saucepan, heat oil over medium heat. Sprinkle beef with flour then brown in 2 batches for 3-4 mins each. Remove from pan.
Add butter and saute onions for 4-5 mins, until golden brown. Add peppers, paprika and caraway. Cook for 1-2 mins, stirring. Return beef to pan along with stock and tomatoes. Bring to a boil then reduce heat to low and simmer, covered, for 1 hour, or until beef is just tender.
Meanwhile, to make the dumplings, cut butter into flour until mixture resembles breadcrumbs. Stir in chives and milk and mix until combined. Turn dough out onto a floured work surface and roll into a 12 inch-long log. Cut into 12 slices.
Arrange dumplings over goulash. Cover and simmer over low heat for 15-20 mins, until dumplings are cooked through. Serve with sour cream.