Veggie Goulash

double the dumplings mix can use 2 large potatoes instead of spaghetti

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the onions. Peel and chop the carrots.

Step 2

Heat oil casserole dish, add onions, carrots, garlic, thyme, and paprika, and fry gently for 15 minutes.

Step 3

Add tomato juice, stock, tomato paste, chilli sauce and bay leaves, bring to boil. Cover and simmer for 30 minutes.

Step 4

In the meantime, halve, deseed, and slice the peppers. Heat the remaining oil in the frying pan and fry until charred and softened.

Step 5

Meanwhile, prepare the dumplings. Sift the flour and salt into a bowl and stir in the suet, tarragon, and horseradish. Gradually work in enough water to form a soft dough. Knead lightly, then shape into 12 balls and set aside.

Step 6

Add the peppers and dumplings to the goulash and simmer gently for a further 25 minutes until the veg are cooked and the dumplings are puffed up and firm to the touch.