Vegetable Goulash & Dumplings Recipe

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Vegetable Goulash & Dumplings Ingredients

19 1/2 g butter
1/2 garlic clove
1 onions
1/2 tbsp sweet paprika
1 tbsp plain flour
1 cup vegetable stock
1 tbsp tomato paste
4 small new potatoes
4 baby carrots
1/2 turnip
1 1/2 zucchini (courgettes)
212 1/2 g whole tomatoes
1/2 tbsp fresh thyme

DUMPLINGS

1/2 cup plain flour
1/2 tsp baking powder
1/2 tsp caraway seeds
15 g butter
3/16 cup milk

A Recipe for
Vegetable Goulash & Dumplings

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This Recipe for Vegetable Goulash & Dumplings is one of thousands in the Recipes-to-go Meal Cookbook.

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Vegetable Goulash & Dumplings Recipe
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Vegetable Goulash & Dumplings

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Vegetable Goulash & Dumplings Directions

Melt the butter in a lrge pan. Add the garlic and onions and cook
over a low heat until the onions are soft.

Remove from the heat. Stir in the paprika and flour. Graduallly add
the vegetable stock. Return to the heat and stir constantly until;
the mixture boils and thickens. Stir in the tomato paste.

Add the vegetables, undrained canned tomatoes and thyme. Transfer the
mixture to a well greased ovenproof dish. Cover and bake at 180C for
40 minutes.

To prepare the dumplings sift the flour and baking powder into a
large bowl and stir in the caraway seeds, then rub in the butter.
Make a well in the centre and stir in the milk using a table knife to
form a soft dough.

Remove the goulash from the oven and top with spoonfuls of dumpling
mixture. Return to the oven, uncovered, and cook for 20 minutes or
until the dumplings are cooked and golden brow.

Serve with sour light cream.

Serves: 2

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Vegetable Goulash & Dumplings Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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