Heat the oil in a large saucepan, add the onions and garlic and cook over a medium–low heat, stirring frequently, for 10 minutes or until beginning to brown.
Add the cubes of beef and cook, stirring, for 5 minutes or until browned all over. Add the carrots, paprika, caraway seeds, tomatoes and stock. Season with salt and pepper to taste. Stir well and bring to the boil, then cover and simmer gently for 1 hour or until the beef is just tender.
Meanwhile, make the dumplings. Heat the oil in a frying pan, add the onion and cook over a low heat, stirring frequently, for about 10 minutes or until softened but not coloured. In a bowl, beat the egg and milk together, then add the onion, parsley and breadcrumbs. Season with salt and pepper to taste and mix well.
Add the cabbage to the saucepan and stir to mix with the beef and other vegetables. With wet hands, shape the dumpling mixture into 12 walnut-sized balls. Add to the pan, cover and cook for a further 15 minutes or until the dumplings are cooked. Taste for seasoning and serve hot in warmed deep soup plates.
This was a nice recipe that I made in double quantity and froze to take camping. It did need a bit more flavour I felt, perhaps some tomato puree?? when cooking the meat??. Otherwise a good hearty dish with very tender meat. I didn't do the dumplings either. I actually used some of the liquid of the dish as a starting base for a vege soup, which was really good! - 12 Apr 2010
Used different ingredients.
I used frozen corn kernels and green beans instead of carrot and beef strips instead of cubes. I added one Tablespoon tomato puree and used 3 teaspoons of beef stock powder with 3 cups of water for the stock. I didn't make the dumplings. - 21 Sep 2009