Hungarian Vegetable Goulash Recipe

Hungarian Vegetable Goulash Recipe

60 ml/4 tbsp sunflower oil
2 red onions, coarsely chopped

2 garlic cloves, chopped
15 ml/1 tbsp paprika
2 celery sticks, sliced
2 carrots, sliced
2 parsnips, sliced
2 turnips, cut into 2.5 cm/1 in cubes

1 red (bell) pepper, diced
225 g/8 oz potatoes, cut into 2.5 cm/ 1 in cubes
600 ml/1 pt/2.5 cups vegetable stock

30 ml/2 tbsp tomato puree (paste)

Thyme or sage sprig
75 g/3 oz baked beans or cooked peas
10 ml/2 tsp cornflour (cornstarch)

150 ml plain yoghurt

Salt and freshly ground black pepper

Chopped parsley
225 g/8 oz/2 cups self-raising (self-rising) flour
100 g/4 oz/0.5 cup butter or margarine

5 ml/1 tsp caraway seeds
1/4 tsp salt
1 egg
30 ml/2 tbsp warm water
Chopped parsley

Method:

Heat the oil in a large heavy-based saucepan and stir-fry the onions and garlic for 3 minutes until soft but not brown. Sprinkle in the paprika and add all the other vegetables except the baked beans or cooked peas. Cover with the stock and bring to the boil. Stir in the tomato pure and add the thyme or sage, cover and simmer gently for 15 minutes. Stir in the beans or peas. In a cup, blend the cornflour (cornstarch) with the yoghurt (dilute with 60 ml/4 tbsp water if too firm) and stir into the vegetable mixture. Simmer for 5 minutes until thickened. Check the seasoning. Meanwhile, place the flour and butter or margarine in a bowl and rub in with the fingertips. Add the caraway seeds and salt and bind with egg and water. Roll the dough into 12 balls the size of walnuts. Cook in boiling salted water in a shallow pan for 6-8 minutes. Remove with a draining spoon. Transfer the vegetable casserole to a large heated serving dish or serve straight into heated soup plates. Top with caraway dumplings and sprinkle with chopped parsley.