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
  • 4 tblsp unbleached strong white flour
  • 2 tsp baking powder
  • 50 g cold unsalted butter
  • 2 tblsp mixed parsley, tarragon, chives (finely chopped)
  • sea salt


  • Heat olive oil in a large pot, and over a medium heat saute the leeks.
  • Add the carrots, potatoes, and courgettes and sauté for a few minutes.
  • 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.
  • For the dumplings:
  • Place the flours into a large bowl and stir in the baking powder and a pinch of salt.
  • Dice the butter into cubes and rub it into the flours with your finger tips until the mix resembles breadcrumbs. Stir in the herbs.
  • 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.
  • The goulash should have boiled by now, lower the heat.
  • Take pieces of the dough and roll into balls and place into the simmering goulash. Cover with a lid and simmer for 20 minutes.
  • The dumplings will triple in size. After 10 minutes cooking gently turn the dumplings over. Check the seasoning.
  • Serve in a roomy bowl sprinkled with fresh parsley and a little dusting of the smoked paprika.

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