Campbells Kitchen

Method

• Preheat oven to  180°C.
• Dust veal in seasoned flour. Using a heavy based stoveproof casserole dish, heat 1 tbsp oil  Cook veal, in two batches, until browned. Remove and set aside.
• Heat remaining oil in pan. Add leek and cook until softened, about 2 minutes. Add zucchini and mushrooms and cook for a further 2 minutes.
• Add wine and cook until it evaporates.  Return meat to pan. Add stock, tomatoes, tomato paste and thyme and bring to the boil, stirring occasionally.  Cover and transfer to the oven and bake for 1hour. Serve with green beans.
• To make dumplings, sift flour into a bowl, rub in butter until it resembles breadcrumbs.  Stir in parsley. Then with a knife stir in stock until it forms a lumpy batter. Remove casserole from oven after has been in oven for 40 minutes. Drop spoonfuls of dumplings into casserole leaving a little space between each one, cover and return to the oven, or cooktop on a low simmer, and cook a further 20 minutes till puffed. Rest for 5 minutes, serve goulash with puffy dumplings.
  
  * Alternatively use ground paprika

 For variation:

• Replace the veal with diced beef or lamb. 
• Make Goulash Pot Pies. Place the cooked goulash mixture into lightly greased ovenproof ramekin dishes, top with puff pastry then bake in a hot oven (220°C) until pastry is golden brown.

Ingredients

750g diced veal
1/2 cup plain flour seasoned with 2 tsp smoked paprika* & few dashes black pepper
2 tbsp oil
1 leek washed, sliced
1 medium zucchini, diced
250g button mushrooms, sliced
1/3 cup red wine
500ml Campbell's Real Stock - Beef
1 x 400g can diced tomatoes
2 tbsp tomato paste
1 tsp dried thyme leaves

Parsley Dumplings (optional)
3/4 cup self raising flour
20g butter
1 tbsp finely chopped parsley
125ml Campbell's Real Stock - Beef