This was a triumph.

First time actually trying Goulash. I didn't follow the traditional spicing of Caraway Seeds but used Fennel mixed with other things to achieve a slightly different flavour.

The dumplings were lovely as well. Great for soaking up that sauce or scooping up the sauce really. The held up to well to being microwaved for lunch the next day as well.

In fact, this one of those dishes that is even better on day 2 as the flavours have time to develop.

Delicious.

Special Equipment - None!

Serves 4

Price per portion:

Goulash - £1.06

Sour Cream (if using - see the Fajita recipe) - 38p

Total - £1.44

Ingredients:

2 tbsp light olive oil 

1 large onion 

1 large carrot 

1 red pepper

1 green pepper 

6 garlic cloves 

1/2 tsp fennel seeds

1/2 tsp nigella seeds 

400g tin chopped tomatoes 

500ml water or veg stock 

2 bay leaves 

1 fresh red chilli 

1 tsp caster sugar 

1 tbsp sweet smoked paprika 

400g tin cannellini beans

400g tin borlotti beans 

salt and black pepper 

For the dumplings 

handful of flat-leaf parsley 

150g plain flour

½ tsp salt 

1 tsp baking powder 

50ml light olive oil

75ml unsweetened plant-based milk 

3 tsp Dijon mustard 

To serve 

handful of flat-leaf parsley 

1 lemon 

plant-based sour cream 

Start the goulash 

Add the oil to the casserole, peel and finely slice the onion, peel the carrot and slice into 5mm rounds

Add both to the casserole and fry for 10 minutes, stirring occasionally 

Roughly chop the peppers and add them to the pan

Crush the garlic and add it to the casserole along with the fennel and nigella seeds 

Stir-fry for 1 minute 

Meanwhile, make the tomato sauce 

Put the tinned tomatoes into the medium saucepan and mash with a potato masher to break down the tomatoes.

Once simmering, add the water or stock and stir to combine 

Break the bay leaves and add them to the pan

Deseed and roughly chop the chilli and add it to the pan along with the sugar and paprika

Bring to the boil then reduce the heat and simmer for 10 minutes

Meanwhile, make the dumplings 

Chop the parsley and put it into a bowl 

Add the flour, salt and baking powder and mix well

Make a well in the mixture, pour in the oil, plant-based milk and mustard and mix until it comes together

Roll the dough into 16 equal-sized balls 

Finish the goulash

Drain the tinned beans through a sieve and tip into the casserole along with the tomato sauce then mix well and bring to the boil

Add the dumplings, cover and reduce the heat

Simmer for 15 minutes

Season to taste

To serve chop the parsley and sprinkle it over the goulash, add some sour cream and lemon wedges.