Beef Bake With Garlic Potato Dumplings Recipes

BEEF CASSEROLE AND DUMPLINGS

Steps:

• Preheat oven to 180deg C.
• Cut steak into 2 1/2 cm cubes.
• Peel and slice onion, carrots and parsnip.
• Mix flour, salt and pepper and toss beef in this.
• Heat oil in frying pan, add beef and brown lightly.
• Add onion and any remaining flour, stir 2 minutes.
• Add carrots, parsnip, stock and vinegar.
• Stir until boiling, then transfer to a casserole dish.
• Cover and bake for 1-1 1/2 hours.
• Increase oven heat to 200degC to ensure casserole is boiling.
• Sift flour, baking powder and salt.
• Rub in butter, add parsley and mix in enough milk to make a soft dough.
• Divide into 8 pieces and form into balls.
• Drop into the bubbling casserole, cover and reduce heat to 180degC again.
• Cook for 20-25 minutes without lifting the lid.

BEEF BAKE WITH GARLIC-POTATO DUMPLINGS

Steps:

• Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in mixed vegetables, soup, pepper and 1/2 cup milk. Heat to boiling. Pour into baking dish.
• In medium bowl, stir Bisquick mix and dry mashed potatoes. In small microwavable bowl, microwave 2 cups milk on High 2 minutes. Stir hot milk into Bisquick mixture with fork until soft dough forms; let stand 2 minutes. Drop dough by 15 spoonfuls onto hot beef mixture.
• Bake 25 to 30 minutes or until dumplings are cooked and lightly browned.

MOM'S HEARTY BEEF STEW WITH DUMPLINGS

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
• Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
• In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
• To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
• Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

BEEF AND POTATO DUMPLING CASSEROLE

Steps:

• Heat oven to 400°F. In 12-inch skillet, cook beef, onion, mushrooms and salt over medium heat, stirring occasionally, until beef is brown.
• While beef is cooking, in 2-quart saucepan, heat water and butter to boiling; remove from heat. Stir in dry potatoes and sour cream. Let stand 1 minute, then stir vigorously until smooth. Stir in 2/3 cup Bisquick mix, the chives and egg.
• Drain beef mixture. Stir 3 tablespoons Bisquick mix into soup. Stir soup mixture, broccoli and ketchup into beef mixture. Heat to boiling. Boil uncovered 1 minute. Pour into ungreased 3-quart casserole. Scoop potato dumpling mixture around edge of casserole.
• Bake uncovered 25 to 30 minutes or until dumplings are light golden brown.

BEEF CASSEROLE WITH HERB DUMPLINGS

Steps:

• Cut beef into 2 1/2cm cubes. Toss in flour to coat all over, shaking off any excess.
• Heat half the oil in a large flameproof casserole dish (20 cup capacity). Cook beef, in batches, until browned all over. Remove from dish.
• Heat remaining oil to same dish. Add onion, carrots and garlic. Cook, stirring, until onion is soft. Add wine. Simmer 1 minute or until sauce thickens. Whisk in stock until smooth. Return beef to pan with swedes, potatoes and thyme. Bring to boil.
• Cook, covered, in a moderately slow oven (160C) for about 2 hours, or until beef is tender, stirring occasionally during cooking.
• Meanwhile, to make dumplings, place flour, salt and pepper in a large bowl. Rub in butter until mixture resembles fine breadcrumbs. Stir in parsley. Using a butter knife, stir in milk until mixture forms a firm dough. Turn dough onto a floured surface. Roll dough until 1 1/2cm in thickness. Using a 5cm cutter, cut 12 rounds from dough, rerolling dough if necessary.
• Remove casserole from oven. Carefully discard thyme sprigs. Arrange dumplings over top of casserole and brush with a little extra buttermilk.
• Cook, uncovered, in a very hot oven (240C) for about 20 minutes, or until dumplings are golden brown and cooked through.
• Serve garnished with extra fresh thyme.