Hungarian goulash with soured cream and chive dumplings

• 1 kg beef stewing steak
• 3tbsp vegetable oil
• 1 large onion chopped
• 2 sticks of celery chopped
• 600ml brown stock
• 2tbsp sweet Hungarian paprika
• 2 tbsp tomato puree
• 2 sprigs thyme
• 1 bay leaf
• salt and freshly ground pepper
• 200g plain flour
• 3 tsp baking powder
• 1/2 tsp dry english mustard
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 50g suet
• 150 ml soured cream
• 2 tbsp finely chopped chives

Instructions

1. 1

   Cut the beef into 5cm cubes, removing any gristle. Set aside.

2. 2

   Heat 1 tablespoon of the oil in a small saucepan and stir in the onion and the celery. Cover with a dampened piece of greaseproof paper and a lid.

3. 3

   Cook over a low heat until softened.

4. 4

   Heat the oven to 150°C/300°F/gas mark

5. 5

   Heat 1 tablespoon of the oil in a large sauté pan.

6. 6

   Season the meat with salt and pepper, then brown in batches on all sides.

7. 7

   As each piece is done, place in an ovenproof casserole dish.

8. 8

   Deglaze the pan with some of the stock in between batches and add the deglaçage to the casserole dish.

9. 9

   When all the meat has been browned and added to the casserole, stir the paprika into the remaining oil in the sauté pan and cook over a low heat for 30 seconds.

10. 10

    Add the remaining stock to the sauté pan.

11. 11

    Stir in the tomato purée.

12. 12

    Add the contents of the sauté pan to the casserole dish.

13. 13

    Place the thyme sprigs and the bay leaf in the casserole and cover with a tight-fitting lid.

14. 14

    Bring to a simmer , then place in the oven for 2 hours, or until the meat is tender.

15. 15

    About 20 minutes before the end of the cooking time, remove the thyme and bay leaf.

16. 16

    Float the dumplings in the liquid, then recover the casserole and cook for the remaining time (uncovered for last 5 minutes).