Dumplings

janb5

You could try this dumpling recipe without suet. 4oz SR flour/2 oz marg(sorry I`m old, think in imperial!) pepper,salt and mixed herbs. Rub marg into flour and add enough milk to combine. If over wet, add a little more flour so you should have soft little dumplings. Add to mixture about 20 minutes before the end of cooking time.

arkonite_babe

squeaky wrote:

I marinade my beef in beer in the fridge overnight, and then cook it in the beer the next day. Otherwise I do everything pretty much as written by tootles.

It works for me. Guinness for first choice, any good bitter for second.

I second squeaky on that, however I will add that I won't use bitter. It HAS to be stout. Nothing else will suffice. If no guinness then Murphys or Mackesons etc

If you don't want to marinade the beef, make sure the beef is dusted in flour before browning. This will help thicken your stew and retain flavour in the meat.

halloweenqueen_2

beef stew with crusty horseradish dumplings

There is something very special about a beef stew and dumpling meal. I'm not too sure what that is mind you, I think its real comfort food, there is nothing better on a cold day.

The secret to any stew is slow cooking, the slower the better.

Generally speaking the cheaper the cut of meat the longer it will take to cook, but you will end up with a far tastier dish than just a plain steak, so go on try it!

Serves: 2
Preparation time: 25 minutes.
Cooking time: About 2 hours.

300g (10oz) 2cm cubed chuck steak
4 tbsp vegetable oil
1 tbsp plain flour
½ tbsp tomato puree
1 small onion, chopped
1 large carrot, peeled and roughly cubed
1½ beef stock cubes, crumbled
roughly 1 pint of boiling water
3 tbsp Worcester sauce
2 tsp sugar
2 tsp fresh chopped thyme
salt and freshly ground black pepper

225g self raising flour
115g beef or vegetable suet
2 inches salt
1 medium egg
4 tbsp Parsley
2 tbspn grated horseradish
a little cold water

Preheat the oven to 160°C, Gas 3.
Using kitchen paper pat the meat dry then heat 1tbsp of oil in a deep casserole dish or ovenproof pan.

Next add half the meat and cook until nicely browned all over. Repeat the process with 1 tbsp of the vegetable oil and diced chuck steak.

Sprinkle on the flour and stir in well, let the flour catch slightly, this helps to give the stew a nice colour and flavour.

Then add the tomato puree, stock cube, Worcester sauce, water, thyme and sugar.
Heat the other 2 tbsp oil in a frying pan and add the onion, carrot and garlic and cook gently until softened and golden brown.

Tip the onion mixture into the casserole dish with the beef and stir together.
Season well with salt and pepper and bring to a gentle simmer, cover with a tight fitting lid and place in the pre heated oven and cook for 1½ hours, nice and gently, remove the stew from the oven.

After 1½ hours make the dumplings, by placing the flour, salt, suet, parsley, horseradish and egg into a bowl.

Mix well and add enough cold water to form a soft dough the mixture must be soft but not sloppy.

Break off 6 walnut sized pieces and place them on top of the stew.

Return the oven uncovered and cook for a further 35 minutes, or until the dumplings are nicely browned and crunchy.

To test if the meat is cooked perfectly cooked juicy and tender, gently squeeze it will fall apart, do not overcook or the meat will dry out and become stringy.

hermit-crab

http://www.vickery.tv/acatalog/beef_stew_with_crusty_horseradish_dumplings.html

I think we use the same website Halloweenqueen. I make they're beef stew with crusty horseradish dumplingsto and its delicious. I hadn't thought of making it in my slow cooker though.

halloweenqueen_2

Hi HC i use a variety of web sites - which ever tickles my fancy at the time, but I remembered seeing the horseradish!
I'm feeling really hungy now - I must stop trawling through recipes! i got a few recipe books for xmas though and they are my bedtime reading!!!!!!!

WHY?_4

Thanks once again especially to HQ & HC it was the horseradish dumplings that I was after.

Will try out on DD1/2 on Wednesday as a practice

Boomdocker

I am making a savoury mince beef dish on the hob. Can I add dumplings to a pan on the stove or can they only be oven cooked? I'm sure I have only oven baked before.

TIA

chatta

My mum always did them on the hob (no idea how) now I want them too :rotfl: remember them just floating on the top of the stew she made think its the steam that cooks them.

mrbadexample

Boomdocker wrote:

I am making a savoury mince beef dish on the hob. Can I add dumplings to a pan on the stove or can they only be oven cooked? I'm sure I have only oven baked before.

TIA

Well, my dumpling experience is not that extensive, but I reckon if you can cook them in stew in a slow cooker, you should be fine on the hob.

Ruby_Pudding

I think that as long as your pan has a lid it should be ok