Goulash with rosemary dumplings

A yummy winter warmer that can be mostly cooked in advance and then reheated (and dumplings added) when you need to eat. The dumplings could be left out completely but I normally make them because they taste good and they soak up lots of the goodness in the sauce and are easy for toddlers to eat.

Ingredients:
2 glugs olive oil
1kg braising beef cut into chunks (I usually ask for "carne para hacer una estofada" - no idea if this is technically correct but it normally gets me the type of meat I need to make this dish!)
2 large onions peeled and chopped
2 large garlic cloves peeled and chopped
2 tbsp sweet paprika (or a bit less if you want, 2 tbsp is a lot!) (also the other day I used "Pimenton de la Vera" smoked paprika and it was lovely!)
4 cups chicken or beef stock
2 bay leaves
4 potatoes peeled and cut into 1cm cubes

For the dumplings:
1 egg
Half a cup of water
1 tsp salt
1 cup plain flour
1 tbsp chopped rosemary

Heat the some of the oil in a large pan and fry the beef for a few minutes to brown it.
Take the beef out of the pan and put in the onions and fry them for 3-4 minutes.
Return the beef to the pot and add the garlic and paprika, give it a good stir around and then add the stock and bay leaves and go and read your book and relax for 45 minutes while the goulash cooks on a very low heat!
To prepare the dumplings mix the egg, water and salt then add the flour and rosemary and mix. Let the mixture rest for about 20 minutes (but I often do this hours later when I get home from work and reheat the goulash)
When the pot has been simmering for 45 minutes or so add the potatoes and more stock if needed. Cook for 15 more minutes and then season with salt and pepper and add the dumplings (if using) by spooning the dumpling mixture into individual spoonfuls on top of the goulash in the pot. Leave to cook for 10 - 15 more mins without stirring. Serve with veg if you like or just enjoy it on it's own!