Method

2 tablespoons finely chopped fresh marjoram, 1 tablespoon smoked paprika, 1 teaspoon caraway seeds

1 teaspoon finely grated lemon rind, 1L (4 cups) Massel beef stock, 500ml (2 cups) water, 1 tablespoon tomato paste, 

Salt & freshly ground black pepper

Chive dumplings
190g (1 1/4 cups) self-raising flour

2 tablespoons finely chopped fresh chives

Pinch of salt

75g chilled butter, cubed

60ml (1/4 cup) cold water
 

 Melt the butter and oil in a large flameproof casserole dish over high heat. Add one-third of the beef and cook, stirring occasionally, for 5 minutes or until brown all over. Use a slotted spoon to transfer beef to a heatproof bowl. Repeat, in 2 more batches, with the remaining beef, reheating pan between batches. 

 Step 2
 Add the onion, capsicum and garlic to the casserole dish and cook, stirring, for 10 minutes or until onion softens. Add the marjoram, paprika, caraway seeds and lemon rind, and cook, stirring, for 1 minute or until aromatic. Add the beef, stock, water and tomato paste and bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 1 1/2 hours or until beef is tender. Taste and season with salt and pepper. 

 Step 3 

 Meanwhile, to make the dumplings, sift the flour into a large bowl. Add the chives and season with salt. Use your fingertips to rub butter into flour mixture until it resembles fine breadcrumbs. Make a well in the centre and pour in the water. Use a round-bladed knife in a cutting motion to mix until evenly incorporated. Divide the dough into 8 equal portions and roll each portion into a ball. Arrange the dumplings over the top of the beef mixture. Cook, covered, for 15 minutes or until dumplings are cooked through. Remove from heat. 

 Step 4 

Spoon the beef goulash and chive dumplings among serving plates. Serve immediately. 

Soil needs to be moist, fertile, rich, and well-draining. Before planting, incorporate 4 to 6 inches of well-composted organic matter. Apply 2 to 3 tablespoons of all-purpose fertilizer (16-16-8) per square foot of planting area. Work compost and fertilizer into the soil to a depth of 6 to 8 inches. (Read more about soil amendments and preparing soil for planting.)

For a head start, start the seeds indoors 8 to 10 weeks before the last spring frost. (See local frost dates.) Transplants need good growth before being set in the garden.

If you are growing from seed, sow as soon as the soil is workable in the spring. For the best growth, the soil should be around 60º to 70ºF.

Plant seeds ¼ inch deep and final plant spacing should be 4 to 6 inches apart in all directions.

White rot

Smut

Various fungal leaf spots (such as purple blotch and gray mold)

Onion fly

Use mulch to conserve moisture and keep the weeds down.

For good production, sidedress with fertilizer in May and July with 1 teaspoon of 21-0-0 per square foot.

Minimal care is needed for fully grown plants.

After the flowers bloom, be sure to remove them so that the seeds aren’t spread throughout your garden.

Plants grow to be 12 to 24 inches tall and may spread a foot across. 

Remember to divide the plants every 3 to 4 years in the spring. Chives are much more productive if divided regularly. Allow divided plants to grow for several weeks before harvesting.

Be sure to cut the leaves down to the base when harvesting (within 1 to 2 inches of the soil). 

Harvest 3 to 4 times during the first year. In subsequent years, cut plants back monthly. 

The chive plant will flower in May or June. (The flowers are edible.)

Use chives when they’re fresh or frozen (freeze the leaves in an airtight bag). Dried chives lose their flavor.

Store chives in a cool place in a resealable container.