Ingredients 800g braising steak
1 tbsp olive oil
3 medium onions, cut into 12 wedges
2 garlic cloves, crushed
2 tsp smoked paprika
1/2 tsp Tabasco
1 beef stock cube
500ml cold water
400g can of chopped tomatoes
3 tbsp tomato puree
3 bay leaves
1 red pepper
1 green pepper
1 yellow pepper
Pepper to season
Pre heat oven to 170°C, 150°C for fan ovens. Cut the steak into small chunks.
Season the steak with pepper.
Heat the olive oil in a lidded casserole dish and cook the steak for about 5 minutes, until browned all over.
Add the onions and cook for 5 minutes until softened.
Add the crushed garlic and cook for another minute.
Next add the paprika, tabasco, crumbled stock cube, tomato puree and bay leaves. Stir it all together, cooking for a few minutes before adding the water and tinned tomatoes.
Place the lid on the dish and place in middle of the oven. Cook for 1 1/2 hours.
Core and deseed the peppers, chopping them into roughly equal chunks. Add to the casserole dish after it has cooked for 1 1/2 hours.
Return to the oven for 45 minutes.
Make the dumplings according to the packet instructions and then add them to the Goulash when the 45 minutes is up. Cook for a further 30 minutes and then serve with a selection of steamed vegetables or rice.