75 g (3 oz) butter
1.4 kg (3 lb) stewing veal, cut into 4 cm (1 1/2 inch) pieces
700 g (1 1/2 lb) onions, skinned and thinly sliced
450 g (1 lb) carrots, peeled and thinly sliced
60 ml (4 tbsp) paprika
30 ml (2 tbsp) plain flour
900 ml (1 1/2 pints) chicken stock
60 ml (4 tbsp) dry white wine
salt and freshly ground pepper
225 g (8 oz) self-raising flour
125 g (4 oz) shredded suet
10 ml (2 tsp) caraway seeds
142 ml (5 fl oz) carton soured cream
75 ml (5 tbsp) water
1. Heat the butter in a frying pan and brown the veal, a little at a time. Drain and put into a shallow ovenproof dish.
2. Fry the onions and carrots in the butter remaining in the pan until lightly browned. Add the paprika and plain flour and fry for 2 minutes. Gradually stir in the
stock, wine and seasoning, bring to boil and pour over the veal.
3. Cover tightly, cook in the oven at 150°C (300°F) mark 2 for 2 hours.
4. Mix the next four ingredients together with the water, seasoning well. Divide into 16 dumplings, place on top of the goulash and sprinkle with extra caraway seeds (if wished). Return to the oven, covered, for a further 45 minutes.