fructose friendly beef goulash with wheat free chive dumplings
From coubay 14 years agoIngredients
- 25grams butter shopping list
- 2 tablespoons olive oil infused with whole garlic cloves (remove cloves before cooking) shopping list
- (normal recipe calls for 2 onions so I suggest) 4 greens of spring onions thingly sliced. shopping list
- 1 red capsicum halved dessed and finely chopped (Shepherd works lists says is safe but I have to leave out due to other family member having a issue with) shopping list
- 2 tablespoons finely chopped fresh marjoram shopping list
- 1 tablespoon smoked paprika shopping list
- 1 teaspoon caraway seeds shopping list
- 1 teaspoon finely grated lemon rind shopping list
- 1 litre homemade beef stock (or if you can find a supermarket that stock the stock cubes that are listed safe in the shopping guide then make up a litre with them) or just use water. shopping list
- 500ml of water (so if you use water instead of stock make it 1.5 litres. shopping list
- 1 tablespoon safe organice tomato paste shopping list
- salt & freshly ground black pepper shopping list
- cooked green beans and rice to serve shopping list
- chive dumplins shopping list
- 190grams (1 1/4 cups) gluten free self raising flour (ensure brown rice flour free) shopping list
- 2 tablespoons finely chopped gresh chives shopping list
- pinch salt shopping list
- 75grams butter cubed shopping list
- 60ml (1/4 cup) cold water shopping list
How to make it
- Melt the butter and oil in a large flameproof casserole dish over high heat. Add one-third of the beef and cook, stirring occasionally, for 5 minutes or until brown all over. Use a slotted spoon to transfer beef to a heatproof bowl. Repeat, in 2 more batches, with the remaining beef, reheating pan between batches.
- Add the capsicum and and spring onion to the casserole dish and cook, stirring, for 10 minutes or until onion softens. Add the marjoram, paprika, caraway seeds and lemon rind, and cook, stirring, for 1 minute or until aromatic. Add the beef, stock, water and tomato paste and bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 1 1/2 hours or until beef is tender. Taste and season with salt and pepper
- Meanwhile, to make the dumplings, sift the flour into a large bowl. Add the chives and season with salt. Use your fingertips to rub butter into flour mixture until it resembles fine breadcrumbs. Make a well in the centre and pour in the water. Use a round-bladed knife in a cutting motion to mix until evenly incorporated. Divide the dough into 8 equal portions and roll each portion into a ball. Arrange the dumplings over the top of the beef mixture. Cook, covered for 15 minutes or until dumplings are cooked through. Remove from heat.
- Spoon the beef goulash and chive dumplings among serving plates. Serve immediately with green beans and rice.
People Who Like This Dish 4
- pattonwd Nowhere, Us
- crazeecndn Edmonton, CA
- choclytcandy Dallas, Dallas
- coubay Maryborough, AU
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