pork goulash with parsley and caraway dumplings

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Cooking receipe to make pork goulash with parsley and caraway dumplings under category Aga Recipes. You may find some video clips related to this receipe below.

pork goulash with parsley and caraway dumplings

2 tbsp olive oil

500g pork leg steaks or boneless spare rib diced

725g smoked streaky bacon rind removed and diced

2 large onions chopped

2 peppers seeded and chopped

2 cloves garlic crushed or sliced

3 stalks celery sliced

1 tsp caraway seeds

2 tbsp hungarian hot paprika (spanish paprika tends to be too sweet for this) 12 tbsp tarragon freshly chopped

400g can chopped tomatoes

250m1 vegetable or chicken stock

salt and freshly ground black pepper demerara sugar (optional)

5 tbsp creme fraiche

3 tbsp chives freshly chopped

stir fried green vegetables to serve

Dumplings:

725g self raising flour

1/2 tspn salt

1 tsp caraway seeds

2 tbsp parsley freshly chopped

75g shredded suet

cold water

Heat the oil in an ovento hobcasserole on the boiling platethen add the pork and brown it on all sides moving the pan across to the simmering plate if necessary.

Scoop out the meat on to a plate using a perforated spoon then add the bacon vegetables caraway and paprika to the meat juices and stir well.

Cover the pan and cook on the floor of the roasting ovenfor 10 to 15 minutes until everything has softened.

Stir the pork back into the casserole with the tarragon and tomatoes the stock and a little seasoning.

Bring to the boil then cover and transfer to the floor of the simmering ovento cook for at least 4 hours and up to 6 to 8 hours.

Mix all the ingredients for the dumplings then bind them lightly into a soft dough with cold water.

Just toss the dough in flour on the work surface so that it doesnt stick to your hands then break off walnut sized pieces to make 12 rough dumplings rolling them briefly they dont have to be perfect rounds.

Remove the goulash from the ovento the simmering plate.

Season to taste with extra salt and pepper and a little demerara sugar if required then drop in the dumplings once the casserole is at a simmer again. Cover and cook for a further 20 minutes on the floor of the roasting ovenuntil the dumplings are well risen.

Beat together the creme fraiche chives and a little seasoning while the dumplings are cooking.

To serve: stir fry the green vegetable of your choice runner beans courgettes small florets of broccoli until just tender then arrange them on warmed serving plates.

Nestle the dumplings into the beans then top with generous ladles of the goulash and a dollop of the creme fraiche.

If you can find a butcher who will sell you boneless spare rib for this goulash you will certainly have a memorable feast.

Serves 4

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