- 2 tblsp rapeseed oil
- 675 g (1½lb) beef skirt steak pieces
- 2 large onions, peeled and chopped
- 1 garlic clove, peeled and chopped
- 1 heaped tbsp smoked paprika
- 1 tsp dried oregano
- 1 heaped tbsp plain flour
- 2 x 400g (14oz) tins of chopped tomatoes
- 1 tblsp tomato purée
- 2 green peppers, deseeded and roughly chopped
- 3 tblsp soured cream
- sea salt and ground black pepper
- brown rice and steamed veg, to serve
For the dumplings
- 100 g (3½oz) very cold butter, in cubes
- 250 g (9oz) self-raising flour
- 1 tsp smoked paprika
- Heat 1 tablespoon of rapeseed oil in a large, flameproof casserole pot and brown the beef on all sides. Make sure not to put too much beef in the pot at once, or it won’t brown – it’s best to fry it in batches. Transfer the meat to a plate and set aside.
- Preheat the oven to 140°C (275°F/Gas 1). Add another tablespoon of oil to the pot if required, then add the onions and garlic and fry until soft and golden, for about 6 minutes.
- Return the beef to the pot and stir in the paprika, oregano and flour to coat. Add the tomatoes, tomato purée and a good pinch of sea salt and black pepper, then bring to a steady simmer. Place the lid on the casserole pot and transfer to the oven to cook for about 2 hours.
- Thirty minutes before the end of the cooking time, prepare the dumplings by rubbing the butter and flour together in a bowl until resembling fine breadcrumbs. Mix in the paprika and season with sea salt and ground black pepper. Bring the mixture together with a couple of tablespoons of water until you have a dough. Knead slightly, before forming into dumplings each a little smaller than your palm.
- Stir the green peppers through the goulash, then arrange the dumplings around the edge of the pot and place back in the oven for 25 minutes until they have turned golden.
- Just before serving, stir through a little soured cream to create a wonderful marbled effect. Serve with some freshly cooked brown rice and steamed veggies.