Beef Goulash with Herb Dumplings

2tbls veg oil
1.5kg diced beef
2 onions - chopped
2tbls paprika
1/4 cup plain flour
2tbls tomato paste
can chopped tomatoes
1 litre beef stock

Dumplings -
1 1/2 cups S/R flour
60g butter - cubed
2tsp thyme
1tbls parsely
1/3-1/2 cup milk

Heat half theoil in a pan, add meat and cook until brown
Remove from pan
Heat remaining oil and add onions and cook till lightly borwned then add paprika and saute for further minute
Return meat to pan, sprinkle with flour and cook, stirring for 1-2 mins.
Stir in tom paste, tomatoes and beef stock
Bring to boil and remove from heat.
Transfer mixture into casserole dish
Cover and bake in 180c oven for 50 mins

Dumplings-

Sift flour rub in butter then use knife stir in herbs and enough milk to form a soft dough. 
Transfer dough into a lightly floured surface and kneed briefly until smooth
Press out dough to 1cm thickness and cut into rounds with a 5cm cutter
Remove goulash from oven and increase temperature to 220c.
Place dumplings over goulash and brush with milk.
Return to oven and bake uncovered for 12-15mins until dumplings are golden and cooked through.