Goulash soup and Hungarian dumplings

Heat the oil over a medium heat in a casserole or heavy saucepan. Add the onion and sauté, but do not brown. When the onions turn transparent, add the beef, garlic and caraway seeds.

Remove the pan from the heat and add the paprika, stirring constantly to make sure it is absorbed well by the meat.

Return to the heat, add 1.5 litres of water and simmer gently for at least an hour.

Check that the meat is cooked by testing a small piece. Add the tomatoes, pepper, potatoes and some salt and pepper and continue simmering for 30 minutes.

For the galuska: beat the eggs and salt with 200ml of water. Add a little of the flour, stirring to make a smooth thick mixture, then add the rest of the flour and beat with a wooden spoon until the dough is glossy and exceptionally smooth. Adjust the consistency with more flour if necessary, until the dough comes away from the sides of the bowl.

Bring a large pan of salted water to the boil. Place a large-holed grater over the pan and force the dough through the grater directly into the water. Alternatively, use your fingers to roll the dough into small dumplings of an even size and drop them into the water.

Cook the galuska until they rise to the top of the water. Drain them in a colander and serve hot with some melted butter and the goulash.

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