Gazza’s Goulash with Rosemary Dumplings
1 tbsp chopped rosemary
Once the pot has been simmering for 45 minutes, add the potatoes and more stock if needed – you need the goulash to be quite wet for the dumplings to cook. After about 15 minuites, when the potatoes are tender, add the dumplings by dolloping one teaspoon of the mix at a time into the pot. Return the lid and leave this to cook for 10-15 minutes. Season with salt and pepper to taste and serve with a dollop of soured cream.
Now for my verdict:
The recipe – most of the recipes in the book use mugs for measuring, which is great if you are a novice cook without much equipment, however, it would have been nice to have weights as well for those of us who prefer more accurate measurements.
The goulash was absolutely delicious, the beef tender and the potatoes had soaked up all the lovely juices, I would be concerned if they were cut as small as was recommended that they would disintegrate but maybe not.
The dumplings, on the other hand, were not as light and fluffy as I would expect from a dumpling. Whenever I have made dumplings in the past I’ve used suet, there are good vegetarian suets available too, but as this is a beef stew ordinary suet should be just fine. I’m adding a recipe below for the dumplings I’ve made before and never had a failure.
Alternative Dumpling Recipe from Delia Smith’s Cookery Course
110g (4oz) self-raising flour
50g (2oz) suet or vegetable suet
1 tsp herbs (rosemary in this case)
salt & pepper
Mix the flour, salt and pepper. Stir in suet & herbs, add just enough water to make a soft but not too sticky dough, shape into 8 small dumplings. Cook as above.