Beef skirt goulash with paprika dumplings

Donal Skehans beef skirt goulash is slow cooked for depth of flavour and topped with paprika-spiced dumplings for an unusual twist
By Donal Skehan
Beef skirt goulash with paprika dumplings
  • Rating:
  • Serves: 4-6
  • Cook Time: 3 hours 15 minutes
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

  • 2 tbsp rapeseed oil
  • 675 g beef skirt steak, chopped into chunks
  • 2 large onions, peeled and finely chopped
  • 1 garlic clove, peeled and chopped
  • 1 heaped tbsp smoked paprika
  • 1 tsp oregano
  • 1 heaped tbsp plain flour
  • 2 x 400 g canned chopped tomatoes
  • 1 tbsp tomato purée
  • 2 green peppers, deseeded and roughly chopped
  • 3 tbsp soured cream

For the dumplings

  • 100 g cold butter, cubed
  • 250 g self-raising flour
  • 1 tsp smoked paprika

Tips and Suggestions

Serve with some freshly cooked brown rice and steamed vegetables

Method

1. Heat 1 tablespoon rapeseed oil in a large, flameproof casserole pot and brown the beef on all sides. Make sure not to put too much beef into the pot at once, or it wont brown its best to fry it in batches. Transfer the meat to a plate and set aside.

2. Preheat the oven to 140C/gas 1. Add another tablespoon of oil to the pot if required, then add the onions and garlic and fry for about 6 minutes, until soft and golden.

3. 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.

4. For the dumplings: About 30 minutes before the end of the cooking time, rub the butter and flour together in a bowl until the mix resembles 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.

5. 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.

6. Just before serving, stir through a little soured cream to create a wonderful marbled effect.


For more slow cooked recipes, take a look at our slow cook recipes

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