2. Fry the cubed beef in the oil until lightly browned. Add the onion and bacon and fry for a further couple of minutes.
3. Stir in the sliced parsnip, pepper, tomato, carrot,sage, rosemary, garlic and freshly ground black pepper. Add some water cover with a tight fitting lid. Transfer to the oven and simmer for 2½ hours. Add the mushrooms and return to the oven for a further 20 minutes.
4. To make the dumplings. Mix together the flour, baking powder and parsley in a bowl. Season.
5. Blend in the grated lard and add enough cold water to form a dough. Shape into 8 dumplings.
6. Add these to the casserole and return to the oven. Cook uncovered for about 30 minutes or until light and fluffy.
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