Vegetable Goulash with Herbed Dumplings
- Preparing Time: 40 minutes
- Total Time: 5 hours
- Served Person: 4
- 2 tablespoons milk
- 1 bay leaf
- 1/2 cup water
- 2 tablespoons tomato paste
- 1 clove garlic crushed
- 1 cup self-rising flour
- 1/2 cup cream
- 1 tablespoon parsley chopped
- 2 onions chopped
- 2 tablespoons plain flour
- 22/31 ounce butter
- 22/25 pound new potatoes halved
- 1 carrot sliced
- 400 g can tomatoes
- 2 teaspoons thyme chopped
- 1 small vegetable stock cube crumbled
- 1 1/2 cups water extra
- 2 zucchini sliced
- 7 1/20 ounces broccoli shredded
- herbed dumplings
- 1/3 cup water approximately
- Carbohydrate 81.4554766984203 g
- Cholesterol 62.664773506075 mg
- Fat 20.6008142311755 g
- Fiber 8.6463325450331 g
- Protein 13.3094254359542 g
- Saturated Fat 12.3118391367328 g
- Serving Size 1 1 Serving (514g)
- Sodium 1032.53548770988 mg
- Sugar 72.8091441533872 g
- Trans Fat 1.61945540217438 g
- Calories 551 calories
1 Heat butter in a pan, add onions and garlic, stir over heat until onions are soft. Stir in flour, stir over hert for 1 minute. Remove pan form heat, gradually stir in water, stir over heat until mixture boils and thickens. 2 Combine onion mixture with potatoes, carrot, undrained crushed tomatoes, paste, thyme, bay leafand combined stock cube and extra water in a 3-litre capacity ovenproof dish, bake in moderate oven for 45 minutes. Stir in zucchini and broccoli, bake for a further 15 minutes, or untill vegetables are just coft. Remove bay leaf, stir in cream. 3 Place heaped teaspoons of dumpling mixture around edge of casserole, bake, uncovered, for about 20 minutes, or until dumplings are cooked through. Herbed Dumplings 1 Sift flour into a bowl, rub in butter, then stir in parsley. Stir in milk and enough water to mix to a soft dough.
