Vegetable Goulash with Herbed Dumplings
We love this on a cold night after work. I pop the dumplings in when I put in the broccoli, do homework with the kids and set the table; by then it is ready to eat in about 20 minutes. For a little work the night before, it makes a quick meal after a long day at work.
We love this on a cold night after work. I pop the dumplings in when I put in the broccoli, do homework with the kids and set the table; by then it is ready to eat in about 20 minutes. For a little work the night before, it makes a quick meal after a long day at work.
- 2 tablespoons milk
- 1 bay leaf
- 1/2 cup water
- 2 tablespoons tomato paste
- 1 clove garlic crushed
- 1 cup self-rising flour
- 1/2 cup cream
- 1 tablespoon parsley chopped
- 2 onions chopped
- 2 tablespoons plain flour
- 22/31 ounce butter
- 22/25 pound new potatoes halved
- 1 carrot sliced
- 400 g can tomatoes
- 2 teaspoons thyme chopped
- 1 small vegetable stock cube crumbled
- 1 1/2 cups water extra
- 2 zucchini sliced
- 7 1/20 ounces broccoli shredded
- herbed dumplings
- 1/3 cup water approximately
- Carbohydrate 81.4554766984203 g
- Cholesterol 62.664773506075 mg
- Fat 20.6008142311755 g
- Fiber 8.6463325450331 g
- Protein 13.3094254359542 g
- Saturated Fat 12.3118391367328 g
- Serving Size 1 1 Serving (514g)
- Sodium 1032.53548770988 mg
- Sugar 72.8091441533872 g
- Trans Fat 1.61945540217438 g
- Calories 551 calories
Step-by-step
- Heat butter in a pan, add onions and garlic, stir over heat until onions are soft. Stir in flour, stir over hert for 1 minute. Remove pan form heat, gradually stir in water, stir over heat until mixture boils and thickens.
- Combine onion mixture with potatoes, carrot, undrained crushed tomatoes, paste, thyme, bay leafand combined stock cube and extra water in a 3-litre capacity ovenproof dish, bake in moderate oven for 45 minutes. Stir in zucchini and broccoli, bake for a further 15 minutes, or untill vegetables are just coft. Remove bay leaf, stir in cream.
- Place heaped teaspoons of dumpling mixture around edge of casserole, bake, uncovered, for about 20 minutes, or until dumplings are cooked through.
- Sift flour into a bowl, rub in butter, then stir in parsley. Stir in milk and enough water to mix to a soft dough.
Long-simmered vegetable stews actually improve after twelve hours in the refrigerator because starches in the potatoes and carrots continue to absorb free liquid, tightening the sauce without the need for additional flour. Traditional Hungarian goulash relied on pork fat and paprika, but British and Commonwealth adaptations shifted toward mixed root vegetables and dairy enrichments like heavy cream and butter to achieve richness. Cooking potatoes and carrots in an acidic tomato base before adding tender green vegetables like zucchini prevents the root vegetables from remaining hard while the tender vegetables turn mushy.
Starchy root vegetables require prolonged thermal exposure to break down pectin cell walls, which explains why the base bake runs for forty-five minutes at a moderate oven temperature around 180 degrees Celsius. Introducing softer green vegetables later in the cooking cycle preserves their chlorophyll and prevents sulfur compounds from releasing into the broth. Baking the uncovered casserole during the final dumpling phase allows steam to escape from the dough, producing a light crumb rather than a dense, gelatinous texture.
Storing leftovers in an airtight glass container for up to three days allows the aromatic herbs, including thyme and parsley, to infuse deeply into the root vegetables. When reheating chilled goulash, add two tablespoons of water per portion to reconstitute the sauce, heating gently on the stovetop over medium-low heat to prevent the dairy solids in the cream from separating. Microwaving leftover dumplings will toughen their exterior, so utilizing an oven or covered saucepan yields superior textural results.
Swapping self-rising flour for standard all-purpose flour requires adding one teaspoon of baking powder per cup to ensure the dumplings rise properly during the final baking stage. Omitting dairy fats like butter entirely changes the tenderness of the dumpling dough, resulting in a chewier bite because milk fats inhibit gluten development. Adjusting seasoning quantities requires caution when utilizing commercial vegetable stock cubes, which often contain high sodium levels that concentrate further as the braising liquid reduces in the oven.
