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.

Lift the Cooking Chef head and fit the heat shield.

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.

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.

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.

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.