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27 October 2011

Smoked Paprika Stew with Caraway Dumplings

Photo: © childsdesign

Autumn is here, the nights are drawing in bringing a chill air that just has you wanting something warming and soul restoring.
Now is not the time for salads and most people’s thoughts turn to wholesome steaming bowls of comfort food in the form of stews, casseroles, creamy mash, and rib-sticking creations to carry them through the winter months.

You really can’t beat a rich stew with some dumplings to satisfy the need for a big foodie hug. This recipe is very much like a goulash with its rich velvety sauce more vivid than the reddest autumn maple leaf.

We used smoked paprika from The Artisan Smokehouse, which is sweet and earthy with a great depth of flavour, everything you’d expect from a really good paprika, but with a little extra excitement for the taste buds – a smokey background.

You don’t have to use chicken in this recipe, it is quite versatile and adaptable. For a vegetarian option just add your favourite vegetables and/or beans and cook until tender.
Other types of meat could be used, such as beef, lamb or even venison, but you will need to cook longer and slower, before adding the dumplings, to achieve a more tender texture.

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Photo: © childsdesign

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