Beef Casserole And Dumplings Recipes

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BEEF CASSEROLE AND DUMPLINGS



Beef Casserole and Dumplings image

Good for those cold winter nights. This is one of our favourite old time comfort food recipes adapted from a book "Classic Kiwi Recipes". It reminds me of the dishes my Grandmother and Mother made when I was young.

Provided by Jen T

Categories     Meat

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

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

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.

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