For the dumplings, sift the flour, baking powder and salt into a bowl.
Add the suet and the water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls and put to the side.
On a clean chopping board Trim any hard fat off the beef and cut the meat into rough 4cm chunks. Season Well with salt and freshly ground black pepper reserve.
Peel and dice the onion, peel and chop the garlic, remove the core and seeds from each pepper cut each pepper into chunks of about 3cm. Place to the side.
Heat the oil in a large casserole dish. Add the steak and fry over a high heat until nicely browned all over, turning regularly.
Tip the onions into the pan and cook with the beef for 5 minutes until softened. Add the crushed garlic and cook for a further minute, stirring regularly.
Sprinkle both paprika over the meat add tomato purée and bay leaves, chopped tomatoes, beef stock.
Season with salt and pepper, stir well and bring to a simmer. Cover with a lid and cook for 60 min.
When the beef has cooked for 40min. Stir in the peppers and the dumpling and cook for a further 20 mins.
«To bring some added freshness you can sprinkle some chopped parsley on top of your goulash.»