Beef Goulash served with Potato Dumplings
Ingredients
1000 grams water
400 grams potatoes
20 grams butter
4 milk
100 grams plain flour
1 tsp. baking powder
4 Parmesan
4 tsp. parsley
2 oil
1500 grams beef
2 onions
6 garlic cloves
2 carrots
2 red pepper
2 paprika
0.5 tsp. caraway seeds
seasoning, to tastse.
200 grams chopped tomatoes
370 grams chicken stock, hot
Instructions
STEP 1/6
Peel and cut the potatoes into 2 cm cubes.
Finely grate the parmesan.
Destalk and finely chop the parsley.
Cut the beef into 3 cm cubes.
Peel and chop the onion.
Peel, destalk and crush the garlic.
Peel, trim and slice the carrots.
STEP 2/6
Lift the Cooking Chef head and fit the heat shield.
STEP 3/6
Attach the Mixer bowl to the machine.
Add Ingredients 1 (water, potatoes) into the Mixer bowl, fit the splash guard.
Set the temperature to 102ºC and bring to the boil.
Cook at 102ºC for about 10 minutes or until soft.
STEP 4/6
Drain the potatoes and return them to the bowl.
Fit the Creaming Beater.
Add the first 2 items of Ingredients 2 (butter, milk) into the bowl.
Mix on speed 5 for 2 minutes or until smooth and creamy.
Add the rest of Ingredients 2 (flour, baking powder, parmesan, parsley) into the bowl.
Mix on speed 1 for 1 minute or until combined.
Transfer the mashed potatoes to a large bowl and set aside.
STEP 5/6
Retrieve, clean the Mixer bowl and fit the Stir Tool and Stir assit clip.
Add the first item of Ingredients 3 (oil) into the Mixer bowl.
Heat at 140°C, speed Stir 3 for about 1 minute or until hot.
Add the next item of Ingredients 3 (beef) into the bowl.
Cook at 140°C for about 5 minutes or until browned.
Add the rest of Ingredients 3 (onions, garlic, carrots, pepper, paprika, caraway, seasoning) into the bowl.
Cook at 140°C for about 5 minutes or until the vegetables have softened.
STEP 6/6
Add Ingredients 4 (tomatoes, stock) into the Mixer bowl.
Reduce the temperature to 98ºC and cook for 2 hours or until the meat is soft and tender.
Pre heat the oven to 180°C.
Divide the goulash into the 4 baking dishes.
Top each with equal amounts of equal sized dumplings.
Brush lightly with oil.
Bake for 20 minutes at 180°C or until the dumplings are golden.
Serve.
Beef Goulash served with Potato Dumplings
Ingredients
1000 grams water
400 grams potatoes
20 grams butter
4 milk
100 grams plain flour
1 tsp. baking powder
4 Parmesan
4 tsp. parsley
2 oil
1500 grams beef
2 onions
6 garlic cloves
2 carrots
2 red pepper
2 paprika
0.5 tsp. caraway seeds
seasoning, to tastse.
200 grams chopped tomatoes
370 grams chicken stock, hot
Instructions
STEP 1/6
Peel and cut the potatoes into 2 cm cubes.
Finely grate the parmesan.
Destalk and finely chop the parsley.
Cut the beef into 3 cm cubes.
Peel and chop the onion.
Peel, destalk and crush the garlic.
Peel, trim and slice the carrots.
STEP 2/6
Lift the Cooking Chef head and fit the heat shield.
STEP 3/6
Attach the Mixer bowl to the machine.
Add Ingredients 1 (water, potatoes) into the Mixer bowl, fit the splash guard.
Set the temperature to 102ºC and bring to the boil.
Cook at 102ºC for about 10 minutes or until soft.
STEP 4/6
Drain the potatoes and return them to the bowl.
Fit the Creaming Beater.
Add the first 2 items of Ingredients 2 (butter, milk) into the bowl.
Mix on speed 5 for 2 minutes or until smooth and creamy.
Add the rest of Ingredients 2 (flour, baking powder, parmesan, parsley) into the bowl.
Mix on speed 1 for 1 minute or until combined.
Transfer the mashed potatoes to a large bowl and set aside.
STEP 5/6
Retrieve, clean the Mixer bowl and fit the Stir Tool and Stir assit clip.
Add the first item of Ingredients 3 (oil) into the Mixer bowl.
Heat at 140°C, speed Stir 3 for about 1 minute or until hot.
Add the next item of Ingredients 3 (beef) into the bowl.
Cook at 140°C for about 5 minutes or until browned.
Add the rest of Ingredients 3 (onions, garlic, carrots, pepper, paprika, caraway, seasoning) into the bowl.
Cook at 140°C for about 5 minutes or until the vegetables have softened.
STEP 6/6
Add Ingredients 4 (tomatoes, stock) into the Mixer bowl.
Reduce the temperature to 98ºC and cook for 2 hours or until the meat is soft and tender.
Pre heat the oven to 180°C.
Divide the goulash into the 4 baking dishes.
Top each with equal amounts of equal sized dumplings.
Brush lightly with oil.
Bake for 20 minutes at 180°C or until the dumplings are golden.
Serve.