Vegetarian Goulash with Herbed dumplings

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This is the best winter warmer ever

Preparation time: 15 mins
Cooking time: 50 mins

Serves: 4

Dietary guidance: v 


20 g

Onions Chopped
1 Clove Garlic (crushed)
2 Tblspn Plain Flour
½ cup Water
400 g Potatoes new
1 Carrot sliced
440 g Can tomatoes
2 Tblspn Tom Paste
1 Bay Leaf
1 Veg stock cube
1 ½ cup Water extra
2 Zucchini sliced
200 g Broccoli Chopped
½ cup cream

1 cup S.R Flour
20 g Butter
1 tblspn Parsley chopped fresh
2 Tblspn Milk
1/3 cup Water approx


1. Heat butter in pan, add onions and garlic, stir until soft. Stir in flour, stir over heat 1 minute. Remove from heat and gradually stir in water. Stir over heat until mixture boils and thickens.
2. Combine onion mixture with potatoes, carrot, undrained tomatoes, tomato paste, thyme, bay leaf and combined stock cube and extra water in a 3 litre capacity ovenproof dish, bake in a moderate oven for 45 minutes. Stir in zucchini and broccoli, bake for a further 15 minutes. Remove bay leaf and stir in cream.
3. Place dumplings around edge of casserole dish and bake uncovered for a further 20 minutes or until dumplings are cooked through.
Herbed Dumplings
4. Place butter and flour in bowl of a food processor. While running slowly add all the milk. Add enough water to form a soft dough. Add parsley and mix until combined.
5. Roll into golf ball size balls, cover till needed.


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