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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 500 gm pork leg steaks or possibly boneless spare rib diced
- 725 gm smoked streaky bacon rind removed and diced
- 2 lrg onions minced
- 2 x peppers seeded and minced
- 2 clv garlic crushed or possibly sliced
- 3 stalk celery sliced
- 1 tsp caraway seeds
- 2 Tbsp. hungarian warm paprika (spanish paprika tends to be too sweet for this) 12 tbsp tarragon freshly minced
- 400 gm can minced tomatoes
- 250 ml vegetable or possibly chicken stock
- 1 x salt and freshly grnd black pepper demerara sugar (optional)
- 5 Tbsp. creme fraiche
- 3 Tbsp. chives freshly minced
- Â Â stir fried green vegetables to serve
- 725 gm self raising flour
- 1/2 tsp salt
- 1 tsp caraway seeds
- 2 Tbsp. parsley freshly minced
- 75 gm shredded suet
- Â Â cool water
Direcciones
- Heat the oil in an ovento hobcasserole on the boiling platethen add in the pork and brown it on all sides moving the pan across to the simmering plate if necessary.
- Scoop out the meat on to a plate using a perforated spoon then add in the bacon vegetables caraway and paprika to the meat juices and stir well.
- Cover the pan and cook on the floor of the roasting ovenfor 10 to 15 min till everything has softened.
- Stir the pork back into the casserole with the tarragon and tomatoes the stock and a little seasoning.
- Bring to the boil then cover and transfer to the floor of the simmering ovento cook for at least 4 hrs and up to 6 to 8 hrs.
- Mix all the ingredients for the dumplings then bind them lightly into a soft dough with cool water.
- Just toss the dough in flour on the work surface so which it doesnt stick to your hands then break off walnut sized pcs to make 12 rough dumplings rolling them briefly they dont have to be perfect rounds.
- Remove the goulash from the ovento the simmering plate.
- Season to taste with extra salt and pepper and a little demerara sugar if required then drop in the dumplings once the casserole is at a simmer again. Cover and cook for a further 20 min on the floor of the roasting ovenuntil the dumplings are well risen.
- Beat together the creme fraiche chives and a little seasoning while the dumplings are cooking.
- To serve: stir fry the green vegetable of your choice runner beans courgettes small florets of broccoli till just tender then arrange them on warmed serving plates.
- Nestle the dumplings into the beans then top with generous ladles of the goulash and a dollop of the creme fraiche.
- If you can find a butcher who will sell you boneless spare rib for this goulash you will certainly have a memorable feast.
- Serves 4
