Mince And Dumplings Recipes

MINCE AND DUMPLINGS RECIPE

Steps:

• To a large frying pan with a lid, add the vegetable oil over medium heat. Add the ground beef and brown. Add the onions and cook until they start to soften, about 5 minutes. Add the celery, carrots and garlic, cook for 1 minute stirring. Add the salt, pepper and tomato paste and stir to combine. Stir in the wine. Mix well and scrape any brown bits from the bottom of the pan, simmer for 1 minute. Add the chopped tomatoes, beef stock, Worcestershire sauce and bay leaf. Turn up the heat and bring to a simmer and cook for 15 minutes while you make the dumplings. Preheat the oven to 375°F. To a large bowl add the flour, salt and shortening. Use a fork to mash the shortening into the flour until it looks like large breadcrumbs. Slowly pour in cold water (about 1 cup) until you get a soft, spongy dough. Remove the bay leaf from the beef and vegetables. Flour your hands and divide dough into 8 balls. Place them evenly on top of the minced meat. Cover the pan and bake for 10 minutes. Remove the lid and bake for a further 30 minutes until the dumplings are browned and cooked. Serve garnished with chopped parsley.

MINCE AND DUMPLINGS

Steps:

• Heat the oil in a large saucepan or flameproof casserole and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and pale golden-brown.
• Add the minceand cook for a further five minutes.
• Add the tomatoes, tomato purée, beef stock, red wine, sugar and bay leaf. Add a good pinch of salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally.
• For the dumplings, put the flour in a bowl and stir in the suet, salt and parsley. Make a well in the centre and add enough cold water - you'll need around 200ml/7fl oz - to mix to a soft, spongy dough. Use lightly floured hands to roll into 12 small balls.
• Place the dumplings carefully on top of the mince. Cover with a tight-fitting lid and cook over a medium heat for 18-20 minutes, or until the dumplings are cooked through and well risen.

MINCE AND DUMNPLINGS

Steps:

• Over a high heat fry the mince briskly in a pan or in a fireproof casserole, stirring it to break it up completely - a potato masher is very good for this. add the prepared vegetables, then stir in the 2 oz flour and continue frying for a few minutes longer. Stir in the stock and bring the mince to the boil season it with salt and pepper. Transfer it to a casserole cover with a lid and cook it in a warm oven about gas mark 3/325F/160C for about an hour.
• The Dumplings - Sift the 12 oz self raising flour with a good pinch of salt and pepper., Stir in the shredded suet then bind the mixture with cold water to make a soft dough. Dust your hands with flour and form the mixture into balls, place them on top of the mince. Cover the dish and return the mince to the oven for a further 20 to 25 minutes or until dumplings are cooked through.
• Serve the mince and dumplings with carrots.