Soup:
3 Tbs olive oil
700g beef chuck steak, diced
2 onions, chopped
2 cloves garlic, crushed
1 turnip, diced
2 medium carrots, diced
2 medium potatoes, diced
1 tsp carraway seeds
1 green capsicum, sliced
1 Tbs sweet paprika
1 tsp chilli flakes
1.5L beef stock
1 x 400g tin of tomatoes
1 Tbs tomato paste
Salt and pepper to taste
Flat leaf parsley, to serve
Dumplings:
1 cup self-raising flour
140g butter, chopped
150mL water
2 Tbs chives, chopped
Soup:
Heat 2 tablespoons of olive oil in a large soup pot and add the beef pieces. Fry gently for about 10 minutes until the beef is browned and then remove meat.
Add rest of olive oil to the pan and add onions and garlic. Cook gently for about 10 minutes until the onions are soft then return the beef to the pan and stir through the carraway seeds, paprika and chilli flakes. Add salt and pepper to taste.
Add stock, tomatoes and tomato paste. Stir and simmer for about 45 minutes with lid off. Then add root vegetables and simmer gently with the lid on for about an hour. Add green capsicum and cook for a further 15 minutes.
Dumplings:
After adding the capsicum, prepare the dumplings by adding all the ingredients into food processor and pulsing mixture until it forms a dough.
Roll dough out and divide into 8. Roll each piece into a ball. Drop dumplings into the soup, put lid on and cook for a further 15-20 minutes until the dumplings are cooked through.
Serve in soup bowls, scatter with chopped parsley.
Credits: Alimentary
Photo Credits: Alimentary
