Beef Goulash served with Potato Dumplings
Make this hearty stew for a cold winter’s night. Top with some soured cream and parsley.
Ingredients
1000 grams water
400 grams potatoes, peeled, cut into 2 cm cubes
For the dumplings
20 grams butter
4 Tbsp milk
100 grams plain flour
1 tsp baking powder
4 Tbsp Parmesan, grated
4 tsp parsley, leaves only, finely chopped
For the goulash
2 Tbsp oil
370 grams chicken stock, hot
200 grams chopped tomatoes
1500 grams beef, cut into 3 cm cubes
2 onions, chopped
6 garlic cloves, crushed
2 carrots, sliced
2 red peppers
2 Tbsp paprika
0.5 tsp caraway seeds
salt, to taste
pepper, to taste
Instructions
STEP 1/4
Lift the Cooking Chef head and fit the heat shield.
Attach the Mixer bowl to the machine.
Add water and 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 2/4
Drain the potatoes and return them to the bowl.
Fit the Creaming Beater.
Add butter and milk into the bowl.
Mix on speed 5 for 2 minutes or until smooth and creamy.
Add flour, baking powder, parmesan, and 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 3/4
Retrieve, clean the Mixer bowl and fit the Stir Tool and Stir assit clip.
Add the oil into the Mixer bowl.
Heat at 140°C, speed Stir 3 for about 1 minute or until hot.
Add the beef into the bowl.
Cook at 140°C for about 5 minutes or until browned.
Add the onions, garlic, carrots, pepper, paprika, caraway, and seasoning into the bowl.
Cook at 140°C for about 5 minutes or until the vegetables have softened.
STEP 4/4
Add tomatoes and stock into the Mixer bowl.
Reduce the temperature to 98ºC and cook for 2 hours or until the meat is soft and tender.
Preheat the oven to 180°C.
Transfer the goulash to a baking dish.
Top with 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
Make this hearty stew for a cold winter’s night. Top with some soured cream and parsley.
Ingredients
1000 grams water
400 grams potatoes, peeled, cut into 2 cm cubes
For the dumplings
20 grams butter
4 Tbsp milk
100 grams plain flour
1 tsp baking powder
4 Tbsp Parmesan, grated
4 tsp parsley, leaves only, finely chopped
For the goulash
2 Tbsp oil
370 grams chicken stock, hot
200 grams chopped tomatoes
1500 grams beef, cut into 3 cm cubes
2 onions, chopped
6 garlic cloves, crushed
2 carrots, sliced
2 red peppers
2 Tbsp paprika
0.5 tsp caraway seeds
salt, to taste
pepper, to taste
Instructions
STEP 1/4
Lift the Cooking Chef head and fit the heat shield.
Attach the Mixer bowl to the machine.
Add water and 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 2/4
Drain the potatoes and return them to the bowl.
Fit the Creaming Beater.
Add butter and milk into the bowl.
Mix on speed 5 for 2 minutes or until smooth and creamy.
Add flour, baking powder, parmesan, and 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 3/4
Retrieve, clean the Mixer bowl and fit the Stir Tool and Stir assit clip.
Add the oil into the Mixer bowl.
Heat at 140°C, speed Stir 3 for about 1 minute or until hot.
Add the beef into the bowl.
Cook at 140°C for about 5 minutes or until browned.
Add the onions, garlic, carrots, pepper, paprika, caraway, and seasoning into the bowl.
Cook at 140°C for about 5 minutes or until the vegetables have softened.
STEP 4/4
Add tomatoes and stock into the Mixer bowl.
Reduce the temperature to 98ºC and cook for 2 hours or until the meat is soft and tender.
Preheat the oven to 180°C.
Transfer the goulash to a baking dish.
Top with equal-sized dumplings.
Brush lightly with oil.
Bake for 20 minutes at 180°C or until the dumplings are golden.
Serve.