We have turned our Beef and Barley Soup into an absolutely stunning dish that is a must try! This recipe serves 4 and could become your favourite meal for those colder months.
Ingredients
2 x DARI’S Beef and Barley Soup
2 tbsp olive oil
1 onion, diced
3 celery sticks, diced
2 carrots, peeled and diced
1 red capsicum, deseeded and diced
½ tsp caraway seeds
2 tbsp sweet paprika
Pinch of cayenne pepper
500g potatoes, peeled and diced
10g butter
¼ cup milk
½ cup self raising flour
2 tbsp parmesan cheese
1 tbsp chopped parsley
1 egg
Additional parmesan cheese
Method
- Preheat oven to 180℃ and prepare a large baking dish by lightly spraying with cooking spray.
- Place diced potatoes in a saucepan. Fill ¾ of the way with cold water then place over high heat and bring to the boil. Allow to boil for 15-20 minutes or until the potatoes are tender. Strain and set aside.
- Heat oil in a large frying pan over medium heat. Add the onions, carrot and celery and cook for 4-5 minutes.
- Add caraway seeds, paprika and cayenne pepper to the pan. Cook, stirring for 1-2 minutes. Add capsicum and continue to cook for a further 2-3 minutes.
- Add DARI’S Beef and Barley Soup to the pan. Stir to combine then reduce heat to medium and allow to simmer for 10 minutes.
- In the meantime, prepare the potato dumplings. Add butter and milk to the boiled potatoes and mash until smooth. Add flour, parmesan cheese and parsley. Stir to combine.
- Transfer the Goulash mixture to the prepared baking dish. Use two spoons to shape the potato mixture into dumplings then place the dumplings on top of the Goulash.
- Lightly whisk the egg in a small bowl. Use a pastry brush to gently glaze the potato. Sprinkle with additional parmesan cheese.
- Bake for 35-40 minutes or until golden brown.
- Allow to rest for 5 minutes before serving.
