Vegetable Goulash with Herb Dumplings

A lovely winter warmer dish for those chilly evenings


  • for the goulash:
  • 1 large leek (washed well and diced)
  • 4 medium carrots (peeled and diced)
  • 4 potatoes (peeled and diced)
  • 2 courgettes (diced)
  • extra virgin olive oil
  • 2 dsp tomato puree
  • 1 lb tin of plum tomatoes
  • 2 dsp paprika (smoked or regular)
  • 1 l vegetable stock (blend 2 stock cubes with 1lire boiling water)
  • 1 lb tin of red kidney beans (rinsed and drained)
  • 1 lb tin of cannellini beans (rinsed and drained)
  • sea salt
  • fresh parsley (finely chopped for garnish)
  • for the dumplings:
  • 4 tblsp fine wholemeal flour
  • 2 tsp baking powder
  • 4 tblsp unbleached strong white flour
  • 50 g cold unsalted butter
  • 2 tblsp mixed parsley, tarragon, chives (finely chopped)
  • sea salt


  1. Heat olive oil in a large pot, and over a medium heat saute the leeks.
  2. Add the carrots, potatoes, and courgettes and sauté for a few minutes.
  3. Remove from the heat and add the tomato puree, plum tomatoes, paprika, beans and the stock and add a pinch of salt, before bringing to a boil.
  4. For the dumplings:
  5. Place the flours into a large bowl and stir in the baking powder and a pinch of salt.
  6. Dice the butter into cubes and rub it into the flours with your finger tips until the mix resembles breadcrumbs. Stir in the herbs.
  7. Gradually add approximately 2 or 3 dessertspoons of cold water. With a spoon bring the mix together to form a soft dough. Do not knead.
  8. The goulash should have boiled by now, lower the heat.
  9. Take pieces of the dough and roll into balls and place into the simmering goulash. Cover with a lid and simmer for 20 minutes.
  10. The dumplings will triple in size. After 10 minutes cooking gently turn the dumplings over. Check the seasoning.
  11. Serve in a roomy bowl sprinkled with fresh parsley and a little dusting of the smoked paprika.


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