I've always loved
dumplings. Our daughter Hayley would always call them
ducklings when she was tiny. In fact, at one stage she
must have really thought they were ducklings because she used to
get a bit upset at the mention of the word dumplings. I
often put different herbs in the dumplings. Garlic is
yummy in them too.
I use a large casserole
pot with a lid that is suitable for use on top of the stove too.
If you don't have one of these just cook it all in a big stew
pan on top of your stove but reduce the cooking time slightly.
Simple Savings can help you today ! You've
seen it on A Current Affair and read about it in
That's Life magazine, now see how Fiona Lippey's hints
and tips can help you
save thousands of dollars each year.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients
2 tablespoons oil
3 tablespoons plain flour
1/2 teaspoon salt
Pepper, to taste
600 gm diced lean beef
2 onions, diced
2 carrots, diced
1 red capsicum cut into 1.5 cm squares
3 sticks celery chopped
375 ml bottle of beer
1 cup good beef stock
Extra salt and pepper, if needed
Dumplings:
1 cup self raising flour
1 teaspoon butter
1 tablespoon fresh thyme
1/2 teaspoon salt
1/2 cup milk |
|
|
Method:
Pre heat oven to 180 degrees Celsius.
Combine flour, salt and pepper in a bowl.
Place the beef into the bowl and coat all pieces evenly.
Put one tablespoon oil in the casserole pot and heat
gently on the stove top. Cook half the floured meat in the
oil until the pieces are sealed and turning golden brown.
Remove to a plate and keep warm whilst the second half is
browned in the remaining tablespoon oil.
Return all the meat to the pan. Add the
vegetables, beer and stock. Stir to distribute evenly.
Bring to the boil stirring frequently.
Place the lid on the casserole pot and put it
into the oven for about an hour.
At this point taste to see if more salt or
pepper should be added.
Place the dumplings into the hot casserole
ensuring a little of the gravy is spooned over each one.
Cover the pot with the lid and return it to the oven for about
25 minutes by which time the dumplings will have puffed up.
Serve your Beef, Beer and Dumplings with a green vege and heaps of crusty
bread to mop up the juices.
Dumplings: Place flour, butter, salt
and thyme in a bowl and, with your finger tips, rub the butter
into the dry ingredients to distribute evenly. Pour in the
milk and mix together to a sticky dough. With wetted
fingers form the dough into 12 dumplings.
Serves 4
Notes:
Feel free to use
whatever herbs and spices you prefer in the dumplings.
Food Facts:
Carrots are native to Afghanistan. They used to
have a yellow flesh and a purple exterior. Carrots were first grown
as a medicine and not a food. Just one carrot supplies enough
vitamin A for an entire day. In fact, they have the highest Vitamin
A content of any vegetable. Carrots have high levels of the
anti-oxidant beta carotene which is reputed to help fight cancer and
may reduce the risk of prostate cancer in men.
Celery was once grown primarily for
medicinal reasons, particularly by the Chinese. It has
been prominent in Northern European cuisine since the 16th
century. It is said that it takes more calories to eat and
digest celery than there is in the celery. It is related to
carrots, parsley and parsnips. Celery is high in
vitamin C and potassium.
Thyme is a herb native to southern Europe.
It can be used in many savoury dishes.
Thyme is popular in French seafood dishes and in Italian
tomato dishes.
|
I have a
favour to ask. If you are enjoying my web site
please vote for me by clicking on
Top 100 Recipe Sites
If I get lots of votes I'll
get to the top
of
the list of recipe sites so
more
people
get to visit my web site. Thanks.
|
