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Hungarian tofu goulash with caraway & horseradish infused rye dumplings
“Hungarian cuisine is full of hearty stews, spiced with pungent sweet paprika and aromatics. This tofu goulash is exactly that, topped with light fluffy dumplings which I steam on top of the stew, or you could poach them separately if you prefer.” – Paul Gayler, MBE
375g firm tofu, cubed
4 tbsp olive oil
1 garlic clove, crushed
120g button onions, peeled
1 celery stick, peeled and sliced
1 carrot, peeled and sliced
½ swede, peeled and cut into 1.5cm cubes
1 large parsnip, peeled and cut in 1.5cm cubes
1 small cauliflower, cut into florets
1 large potato, peeled, cut in 1.5cm cubes
1 tsp caraway seeds
1 tbsp paprika
2 tbsp tomato purée
2 tbsp plain flour
800ml vegetable bouillon
3tbsp chopped flat leaf parsley
FOR THE DUMPLINGS:
50g rye flour
50g self-raising flour
40g vegetarian suet
Good pinch of caraway seeds
1 tsp freshly grated horseradish
1.Heat the olive oil in a large heavy based pan, add the onions, garlic, celery and cook over a medium heat for 4-5 minutes until lightly golden. Add the remaining vegetables, cooking for 5 minutes until lightly browned.
2.Add the caraway seeds, paprika and cook for 2 minutes.
3.Add the tomato purée, cook for 5 minutes.
4.Add the flour, mixing well, then cook for 2-3 minutes to cook out the flour.
5.Add the bouillon gradually to form a sauce around the vegetables. Bring to the boil, simmer for 15 minutes or until vegetables are tender, before adding the tofu last.
FOR THE DUMPLINGS:
1.Place both flours in a bowl with a little salt and pepper. Stir in the suet, caraway and horseradish with enough water (about 60-75ml) to bind the mixture into a smooth, firm dough.
2.Roll the dough into 20 small round balls, about 2.5cm in diameter.
3.Place the dumplings on top of the goulash, pushing them down gently into the liquid.
4.Cover with a lid, reduce heat to low and continue cooking to steam the dumplings, about 10-15 minutes in all.
5.Transfer the stew and dumplings to serving bowls, sprinkle over the chopped parsley and serve.