Beef goulash with herb dumplings

Serves: 6
Time to make: 1 hr 35 mins
( Hands-on time: 15 mins )

Total cost: $ 18.90 / $ 3.15 per serve

(at time of publication)

Ingredients

1 tablespoon olive oil
900g blade steak, diced
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon smoked paprika
1 tablespoon flour
1 ½ cups liquid beef stock
2 stalks celery, chopped
2 carrots, chopped
1 swede (about 200g)
400g can chopped Italian tomatoes
Dumplings
1 ½ cups self-raising flour
60g reduced-fat spread
½ cup fresh flat-leaf parsley, roughly chopped
½ cup trim milk

Instructions

1 Preheat oven to 200°C. Heat oil in a heavy-based casserole dish over a medium-high heat. Add one-third of the beef and cook, stirring, for 5 minutes or until well browned. Transfer to a large plate. Repeat with the remaining beef.

2 Add onion to casserole dish and cook, stirring often, for 4 minutes or until golden. Add garlic and cook for 1 minute. Sprinkle paprika and flour over onion. Stir until well combined. Remove casserole from heat and slowly add stock, stirring constantly until well combined.

3 Return casserole to heat. Add celery, carrots, swede and tomatoes and bring mixture to the boil. Add beef and stir well. Cover casserole and place in oven. Bake for 1 hour or until meat is tender.

4 Meanwhile, to make dumplings, place flour in a mixing bowl. Add reduced-fat spread and rub into flour using your fingertips until mixture resembles fine breadcrumbs. Stir in parsley then add milk. Stir with a flat-bladed knife until a dough forms. Roll 2-teaspoon lots of dough into small balls (mixture makes about 24 dumplings). Remove casserole from oven. Drop dumplings on top of casserole. Cover and bake for 15-20 more minutes or until dumplings have risen and are cooked through.