Goulash Soup

• 3 tbsp olive oil
• 8 oz beef sirloin steak, thinly sliced
• 1 None red onion, sliced
• 1 None green pepper, seeded and sliced
• 8 oz new potatoes, scrubbed and sliced
• 2 cloves garlic, chopped
• 1 tbsp paprika
• 1 tsp ground cumin
• 1/4-1/2 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1 tbsp tomato paste
• 2/3 cup vegetable stock
• None None FOR THE DUMPLINGS
• 1/2 cup self-rising flour
• 3 tbsp vegetable shortening
• 2 tbsp fresh chopped parsley
• 1/2 tsp caraway seeds
• None None Sour cream dusted with paprika, to serve

1. Heat the oil in a large skillet on medium-high heat. Cook the steak for 2-3 mins. Remove with a slotted spoon; set aside. Add the onion, pepper, potatoes and garlic. Cook for 2 mins. Cover and cook for 5 mins.
2. For the dumplings, sift the flour and a pinch of salt into a medium bowl. Stir in the vegetable shortening, parsley and caraway. Add 3-4 tbsp cold water. Stir to make a soft dough. Shape into 20 marble-sized balls. Set aside.
3. Add the steak and spices to the pan. Cook, stirring for 1 min. Add the tomatoes, tomato paste and stock. Bring to a boil. Place dumplings on the soup. Reduce heat to low; simmer, covered, for 25 mins or until the dumplings are fluffy and vegetables tender. Season to taste. Serve with sour cream dusted with paprika.

olive oil, beef sirloin steak, red onion, green pepper, potatoes, garlic, paprika, ground cumin, cayenne pepper, tomatoes, tomato, vegetable stock, dumplings, flour, vegetable shortening, parsley, caraway seeds, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/28910 (may not work)