Recipe for Pork Goulash with Parsley and Caraway Dumplings 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl olive oil
500 gm pork leg steaks or boneless spare rib diced
725 gm smoked streaky bacon rind removed and diced
2 lrg onions chopped
2 x peppers seeded and chopped
2 clv garlic crushed or sliced
3 stalk celery sliced
1 tsp caraway seeds
2 tbl hungarian hot paprika (spanish paprika tends to be too sweet for this) 12 tbsp tarragon freshly chopped
400 gm can chopped tomatoes
250 ml vegetable or chicken stock
1 x salt and freshly ground black pepper demerara sugar (optional)
5 tbl creme fraiche
3 tbl chives freshly chopped
stir fried green vegetables to serve
----------------- Dumplings: ----------------
725 gm self raising flour
1/2 tsp salt
1 tsp caraway seeds
2 tbl parsley freshly chopped
75 gm shredded suet
Instructions:
Instructions: 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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