Growing up my mom often made this for a family dinner. Although she has no Hungarian links that I know of, this was a staple recipe which she handed down to me. The addition of paprika spiced dumplings are mine and can be left out but I think they’re perfect for soaking up all the great flavours in this stew.
Serves 4 
180 mins For the goulash:
2 tbsp rapeseed oil
1.5 lbs beef skirt steak or chuck steak pieces
1 large onion, peeled and chopped
1 garlic clove, peeled and chopped
1 heaped tbsp smoked paprika
1 tsp dried oregano
1 heaped tbsp plain flour
2 x 14 oz tins of chopped tomatoes
1 tbsp tomato purée
1 green peppers, and roughly chopped
3 tbsp soured cream
Sea salt and ground black pepper
For the dumplings:
1 1/4 sticks cold butter, cubed
3 cups self-raising flour
1½ tsp smoked paprika
For the goulash:
2 tbsp rapeseed oil
675g (1½lb) beef skirt steak or chuck steak pieces
1 large onion, peeled and chopped
1 garlic clove, peeled and chopped
1 heaped tbsp smoked paprika
1 tsp dried oregano
1 heaped tbsp plain flour
2 x 400g tins of chopped tomatoes
1 tbsp tomato purée
1 green peppers, deseeded and roughly chopped
3 tbsp soured cream
Sea salt and ground black pepper
For the dumplings:
150g cold butter, cubed
375g self-raising flour
1½ tsp smoked paprika
Large, flameproof casserole pot
Mixing bowl
