Ghoelasj & Kruie Kleitjies (Goulash with Potato-Herb Dumplings)
Ghoelasj & Kruie Kleitjies
Ghoelasj with Kruie Kleitjies always felt like the kind of meal that belonged to cooler days — the sort where the windows stayed closed and the pot stayed on the stove a little longer than planned. The goulash itself had a deep, steady flavour, the kind that came from onions softened patiently and beef that had taken its time to surrender into tenderness. But it was the dumplings that made the dish feel special. They were mixed quickly, almost casually, with herbs chopped straight onto the board and potatoes mashed while still warm.
Ingredients
- 500 g stewing beef, cut into cubes
- Oil for frying
- 1 onion, chopped
- 1 garlic clove, crushed
- 3 tsp paprika
- 2 cups water
- 5 ml beef extract (stock concentrate)
- 0.5 tsp salt
- 3 carrots, diced
- 1 cup green beans
- 2 potatoes, diced
- Dumplings:
- 250 g finely mashed potato
- 125 g plain flour
- 1 egg
- Salt and pepper
- 0.5 tsp garlic salt
- 1 tsp parsley
- 1 tsp baking powder
Method
- Brown the beef in a pot, add onion and garlic and fry briefly.
- Stir in the paprika, then add water, beef extract and salt.
- Simmer for about 45 minutes.
- Add the diced carrots, green beans and potatoes and simmer a further 20 minutes until vegetables and meat are tender. Season to taste.
- Meanwhile, make the dumpling dough by combining mashed potato, enough flour to bind, egg, seasoning, parsley and baking powder. Shape into dumplings.
- Place the dumplings on top of the goulash and cook for 10–15 minutes until firm and cooked through.
- Serve with noodles or rice and a side of sour cream.