Turkey Goulash with Herb Dumplings
Who doesnt love a good dumpling? Try this meal and explore your taste buds
Prep: 30 minutes
Cooking: 2 hours
- 4 Steggles Turkey Shortcuts Shanks
- 2 tblsp olive oil
- 2 large onions, sliced
- 1 tblsp sugar
- 3 cloves garlic, crushed
- 1/4 cup sweet paprika
- 2 tblsp tomato paste
- 400g can chopped tomatoes
- 4 cups chicken stock
- 1 bay leaf
- 1 tsp thyme leaves
- 1/4 cup plain flour
- 1 1/2 cups self raising flour, sifted
- 60g butter, cubed
- 2 tsp thyme leaves
- 1 tblsp chopped parsley
- 1/3-1/2 cup milk
- Heat half the oil in a large pan and saute the onions and sugar for 4-5 minutes over medium high heat until caramelised.
- Add the garlic, paprika and tomato paste and cook stirring for 1 minute. Sprinkle over flour and cook for a further minute.
- Pour in chopped tomatoes and stock, stir through bay leaf and thyme, bring to boil. Remove from heat
- In a large ovenproof, heat resistant pot, heat remaining oil and brown the shanks in batches until sealed and well browned.
- Return all shanks to pot, pour in tomato mixture, cover with lid and bake in 180°C preheated oven for 50 minutes
- Place the flour in a bowl and rub in butter using fingertips until mixture resembles breadcrumbs. Stir through herbs.
- With flat bladed knife mix in milk until soft dough has formed, lightly knead on floured surface for 30 seconds. Press out dough to 1cm thickness and cut into rough pieces.
- Remove goulash from oven, increase heat to 220°C.
- Place dumplings over goulash, and return to oven uncovered, and cook for a further 12-15 minutes until dumplings are golden brown and cooked