Firefighter Goulash with Dumplings



4 potatoes, peeled, cut in 1-inch chunks
1 turnip, peeled, cut in 1-inch chunks
In saucepan, cover potatoes and turnips with cold water. Bring to boil; reduce heat to low; simmer 5 minutes and drain.
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp gound pepper
1 tsp cornstarch
2 tsp steak spice
1 Tbsp paprika
In large shallow bowl, combine flour, salt, pepper, cornstarch, steak spice and paprika. Dredge pork chunks in flour mixture to lightly coat.
1/4 cup vegetable oil
3-4 lb. boneless pork shoulder, cut in 1-inch chunks
In large ovenproof casserole or dutch oven, heat oil over medium-high heat. Add coated pork in batches, turning once or twice until browned. Transfer to plate.
3 onions, peeled, finely chopped
6-8 garlic cloves, finely chopped
1 1/2 cups dry red wine
28 oz can diced tomatoes
3 large carrots, peeled, cut in 1-inch chunks
2 cups mushrooms, thickly sliced
2 cups frozen peas
1/2 tsp each, caraway and fennel seeds
Add onions to casserole. Cook over medium heat until golden brown, stirring. Stir in any remaining flour mixture, garlic, wine, tomatoes, carrots, mushrooms, peas, caraway and fennel seeds, potatoes, turnip and pork.
Put casserole in preheated 325F oven. Cook covered, until pork is tender, about 1-3/4 hours.
2/3 cup milk
2 eggs
1-1/2 cups all purpose flour
4 tsp baking powder
3/4 tsp salt
For dumplings, in medium bowl, whisk together milk and eggs until combined. Sift flour, baking powder, salt into milk mixture. Stir just until combined; do not over-mix.

Bring goulash to simmer over medium heat. Drop rounded tablespoons of dumpling batter on top. Reduce heat to medium-low. Cook, covered, until fork inserted into dumpling comes out clean (about 15 minutes).
Serves 6 to 8 from Toronto Star, November 2005