Hungarian Vegetable Goulash with Dumplings

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Peel the potatoes and carrot and chop into 2 cm pieces.

Chop the brown onion and red capsicum.

Finely chop the garlic.

Heat the olive oil over medium-high heat.

Add the onion, garlic and red capsicum and cook until softened.

Add the sweet paprika and tomato paste and continue to cook.

Add the stock and vinegar.

Add the potatoes and carrot and season well with pepper and a little salt to taste.

In another bowl, whisk together the flour and baking powder and season with salt.

Melt the butter over the stove or alternatively in the microwave.

Combine the melted butter with the milk and stir.

Add the milk mixture to the flour mixture and stir gently with a fork until just combined.

Drop the batter a tablespoonful at a time into the simmering stew.

Cover the saucepan, reduce the heat to low and simmer until the vegetables are tender and the dumplings are cooked through. Approximately 10-12 minutes.

Check the dumplings by prodding with a toothpick (it should come out with dry crumbs rather than being wet and gooey).

If dumplings are wet, cover and cook for a little longer.

Taste the stew and season with salt and pepper if needed.

Ladle the soup and dumplings among the serving bowls.