Beef Casserole And Dumplings

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 800 g lean casserole steak (i use topside)
• 1 large onion
• 3 carrots
• 1 medium parsnip
• 1 tablespoon flour
• salt and pepper
• 1 tablespoon oil
• 2 cups beef stock or 2 cups beef stock cube, prepared with water
• 2 teaspoons vinegar
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 tablespoon chopped parsley or 1 teaspoon dried parsley
• milk, to mix

Recipe

• 1 preheat oven to 180deg c.
• 2 cut steak into 2 1/2 cm cubes.
• 3 peel and slice onion, carrots and parsnip.
• 4 mix flour, salt and pepper and toss beef in this.
• 5 heat oil in frying pan, add beef and brown lightly.
• 6 add onion and any remaining flour, stir 2 minutes.
• 7 add carrots, parsnip, stock and vinegar.
• 8 stir until boiling, then transfer to a casserole dish.
• 9 cover and bake for 1-1 1/2 hours.
• 10 increase oven heat to 200degc to ensure casserole is boiling.
• 11 sift flour, baking powder and salt.
• 12 rub in butter, add parsley and mix in enough milk to make a soft dough.
• 13 divide into 8 pieces and form into balls.
• 14 drop into the bubbling casserole, cover and reduce heat to 180degc again.
• 15 cook for 20-25 minutes without lifting the lid.