Goulash With Horseradish & Herb Dumplings

1 Preheat the oven to 150C/300F/Gas 2. Put the beef into a large bowl and sieve the flour over it, add salt and pepper and toss to coat each piece of meat. Heat the butter and oil in a large heavy based pan and brown the beef in batches, separating the chunks of meat as they cook. Using a slotted spoon transfer the meat to a baking dish wide enough to accommodate the dumplings later. 2 Add the onions to the same pan and fry for 5-6 minutes until soft followed by the peppers and cook for a further few minutes and transfer to the baking dish. Back to the pan, add the ketchup, paprika and stock and bring it all to the boil scraping the base of the pan to deglaze the pan, gathering up the good flavoured bits. Pour the mixture over the beef in the baking dish, stir, cover and cook in the oven for 1½ hours until the beef is tender. 3 To prepare the dumplings, sieve the flour and salt into a bowl and add the suet, horseradish and herbs and mix well. Add enough water to make a firm but pliable dough. Using floured hands, form into golf ball sized dumplings. 4 Remove the baking dish from the oven and turn the temperature up to 180C/350F/Gas 6. Drop the dumplings into the beef mixture where they will settle on top of the goulash. Replace the cover and return it to the oven for 15 minutes until the dumplings are puffy and fluffy. 5 Lift out the dumplings with a slotted spoon and put them on warm serving plates. Stir soured cream into the goulash and spoon onto the plates garnished with the chopped chives. Recipes from the Heinz Tomato Ketchup Cookbook Images taken from The Heinz Tomato Ketchup Cookbook by Paul Hartley, published by Absolute Press, £7.99. Photography © Peter Cassidy.