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 100c. 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 180C. 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.