Beef Goulash served with Potato Dumplings

Beef Goulash served

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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Makes: 8 good sized portions (or 10 smaller portions)

Cooking time: 2hrs 45min 



  • 400g potatoes [Maris piper or white], peeled and cut into equal sized pieces
  • 20g butter
  • 4 tbsp milk
  • 100 self-raising flour
  • 4 tbsp finely grated parmesan
  • 4 tsp finely chopped parsley 


  • 2 tbsp olive oil
  • 1.5kg braising beef, cut into 3cm pieces
  • 2 medium onion, peeled and quartered
  • 6 cloves garlic, crushed
  • 2 large carrot, peeled and top and tailed
  • 2 large red pepper, cut into 2cm pieces
  • 2 tbsp sweet paprika
  • 1/2 tsp caraway seeds
  • 200g tin of chopped tomatoes
  • 370 ml chicken stock 


  • Food processor with bowl blade and thick slicing disc
  • Creaming beater
  • Stirring tool
  • Stir assist clip
  • Splashguard


1. Pour 1L of water into the Cooking Chef bowl and fit the splashguard.

2. Set Cooking Chef in the ‘cooking’ programme mode, with the temperature at 100c. Bring the water to the boil.

3. Once water starts to bubble, carefully put potatoes in water and set the timer to 10 minutes.

4. Drain the potatoes and return them to the Cooking Chef bowl. Fit the Cooking Chef with the creaming beater. Add the butter and milk then combine the mixture slowly until smooth.

5. Add self-raising flour, parmesan and parsley and mix on speed 1 until combined. Remove dumpling mixture and put aside.



1. Fit the in-bowl blade to the food processor and chop the onions and garlic on a medium speed.

2. Remove the blade and fit the thick slicing disk in place and slice carrots.

3. With a clean bowl in place, set the Cooking Chef to the ‘savoury’ programme then ‘main meals’ then finally the ‘ragout’ programme. It will state to attach the stirring tool to the machine before being able to start.

a. P1. Press the display dial/Enter button to confirm and start the programme and add the oil when prompted.

b. P2. Add the beef

c. P3. Add the onions, garlic, carrot, red pepper, paprika, caraway seeds and season with salt and pepper to taste.

d. P4. Add tomatoes and stock; adjust the cooking time to 2 hours.

4. Preheat the oven to 180C. Divide the Goulash into 4 small ovenproof dishes [approx 375ml]. Top each with equal amounts of equal sized dumplings, rolled into balls. Brush lightly with oil and bake for 20 mins or until dumplings are golden.

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