Coat the meat with seasoned flour. Deseed and chop the pepper. melt dripping and use to sauté onions and pepper until just brown. Add meat and fry to seal on all sides Stir in the tomato purée, paprika and remaining seasoned flour. Add stock, sliced tomatoes and herbs. Then transfer the mixture to large ovenproof casserole, cover and cook in moderate oven (325°F, 170°C, gasmark 3) for 2 hours. Cool.
To make dumplings, mix all the dry ingredients together and use just enough cold water to make a soft dough. With floured hands, shape into 18 small dumplings. Add the dumplings to the goulash and raise the temperature of the oven to 375°F, 190°C, gasmark 5 and cook for a further 30 minutes.
Cool then serve.