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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