1 kilogram braising steak, cut into large pieces
½ cup seasoned flour
2 tablespoons olive oil
knob of butter
2 onions, sliced
1 red capsicum, sliced
3 cloves garlic, crushed
1 tablespoon sweet smoked paprika
2 tablespoons caraway seeds
2 tablespoons tomato paste
2 bay leaves
1 cup red wine
1 x 400 gram tin Italian tomatoes, crushed
2 cups good beef stock
sea salt and freshly ground pepper
125 grams plain flour
½ teaspoon salt
1 teaspoon baking powder
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons butter, diced and chilled
75 ml milk
steamed wedges of cabbage
Dust the beef in the seasoned flour, shaking off the excess.
Heat the oil and butter in a large saucepan and brown the meat, in batches, on all sides. Remove with a slotted spoon and set aside. Add a little more oil and butter to the pan between batches. Add the onions, capsicum, garlic, smoked paprika, caraway seeds and tomato paste and cook until tender. Add a little stock if the pan is too dry. Tip the beef back into the saucepan along with the bay leaves, red wine, tomatoes and beef stock. Season and bring to the boil.
Reduce the heat, cover and simmer gently for 1-1½ hours until the meat is very tender. A simmer mat is ideal for long, gentle cooking.
Dumplings: Put the flour, salt, baking powder and flat-leaf parsley in a bowl. Using your fingertips, rub in the butter. Add the milk and mix to a soft dough. Take out walnut-sized pieces and gently form into balls. Place on top of the goulash, cover and simmer for 20 minutes or until the dumplings have doubled in size and are light and cooked.
To serve: Ladle the goulash and dumplings into serving bowls and top with a spoonful of sour cream and a pinch of paprika. Serve with cooked wedges of cabbage, drizzled with melted butter and lots of freshly grated pepper.
The goulash can be made 1-2 days ahead and reheated, covered, over a medium heat until hot. Make and cook the dumplings on the day of serving.