Veal Goulash with Caraway Dumplings
Deliciously comforting and hearty veal goulash with caraway dumplings.
Ingredients
- 3 oz butter
- 3 lb stewing veal cut into 4 cm (1 1/2 inch) pieces
- 1 1/2 lb onions skinned and thinly sliced
- 1 lb carrots peeled and thinly sliced
- 4 tbsp paprika
- 2 tbsp plain flour
- 1 1/2 pints chicken stock
- 4 tbsp dry white wine
- salt and freshly ground pepper
- 8 oz self-raising flour
- 4 oz shredded suet
- 2 tsp caraway seeds
- 5 floz carton soured cream
- 5 tbsp water
Instructions
- Heat the butter in a frying pan and brown the veal, a little at a time. Drain and put into a shallow ovenproof dish.
- Fry the onions and carrots in the butter remaining in the pan until lightly browned. Add the paprika and plain flour and fry for 2 minutes. Gradually stir in the
- stock, wine and seasoning, bring to boil and pour over the veal.
- Cover tightly, cook in the oven at 150°C (300°F) mark 2 for 2 hours.
- Mix the next four ingredients together with the water, seasoning well. Divide into 16 dumplings, place on top of the goulash and sprinkle with extra caraway seeds (if wished). Return to the oven, covered, for a further 45 minutes.
Calories: 686 kcal
Carbohydrates: 40 g
Protein: 41 g
Fat: 39g
Saturated Fat: 20 g
Trans Fat: 1 g
Cholesterol: 184 mg
Sodium: 402 mg
Potassium: 1018 mg
Fiber: 4 g
Sugar: 9 g
Vitamin A: 10005 IU
Vitamin C: 16 mg
Calcium: 99 mg
Iron: 2 mg