Κυριακή 10 Ιανουαρίου 2016

The hearty stew: Meatball goulash with dumplings
A fortifying, filling meatball stew for cold days, ideal as a comforting lunch after a long walk.
Serves 4-6
For the dumplings
220g plain white flour
110g shredded suet
½ tsp salt
½ tsp black pepper
1 tsp thyme or parsley, finely chopped (optional)
150-180ml water 
For the meatballs
1 tbsp olive oil
1 carrot, very finely chopped
1 celery stalk, very finely chopped
1 shallot, very finely chopped
400g minced pork or beef
1 egg yolk
2 tsp parsley, chopped
1 tsp thyme, chopped
A handful of breadcrumbs
Salt and black pepper
For the sauce
1 tbsp olive oil
2 onions, chopped thinly
1 green or red pepper, cut into rounds
3 tbsp sweet Hungarian paprika
2 tins of chopped tomatoes
400ml chicken stock
1 tsp salt
1 tsp caraway seeds
150-200ml sour cream, to serve
A few rings of raw onion and pepper, to decorate
1 To make the dumplings, mix the flour, suet, salt, pepper and herbs – if you are using them – in a bowl.
2 Make a well in the centre and add the water in small amounts to ensure you don’t use too much and the dough gets sticky. Use a blunt knife to bring it together so your hands don’t get covered in sticky dough, then use your hands to knead it into a stiff paste. Roll into golfball-size dumplings and put on a tray.
3 To make the meatballs, heat the oil in a saucepan and sweat the vegetables until soft.
4 Combine the mince, egg yolk, vegetables and herbs. Season with salt and pepper. Add the breadcrumbs and roll into balls the same size as the dumplings.
5 To make the sauce, heat the oil in a saucepan and fry the onion, peppers, paprika and the meatballs. Remove the meatballs and set aside.
6 Add the tomatoes, chicken stock and salt. Stir then bring to a gentle boil.
7 Add the dumplings to the sauce with the meatballs and caraway seeds and simmer for 45 minutes to 1 hour.
8 Serve on a deep plate with sour cream and the onion and pepper rings
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