Beef Casserole with Dumplings
Over a year ago
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Ingredients
- 800 g Braising beef
- 4 tbsp. Vegetable oil
- 1 Onion. sliced
- 100 g Unsmoked streaky bacon. cut into strips
- 2 Carrot
- 1 Parsnip
- 1 Pepper
- 2 Tomatoes
- 10 Sage leaves. finely chopped
- 1 sprig Rosemary. finely chopped
- 4 Garlic cloves. crushed
- 100 g Chestnut mushrooms
- to taste Salt and pepper
- 100 g Potato flour
- 1 tsp. Baking powder
- 20 g Flat leaf parsley
- 40 g Lard. grated
Accompaniment
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Description
Lovely family meal.
Method
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1
1. Preheat oven to 150°C, 300°F, gas mark 2.
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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