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beef casserole

Rich beef casserole and fluffy dumplings

Recipe from: 6/1/2004 12:00:00 AM

 
Beef
 
 
 

Ingredients

 
  • 1
    egg, beaten
  • 30
    ml
    Italian parsley, chopped
  • a few sprigs fresh thyme
  • 2
    bay leaves
  • DUMPLINGS
  • 60
    ml
    butter
  • salt and black pepper
  • 6
    large carrots, peeled and cut in half
  • 3
    fresh sage leaves
  • 150
    ml
    milk
  • 1.50
    kg
    beef shin, on the bone
  • 45
    ml
    creamed horseradish
  • 2
    ml
    salt
  • 4
    celery stalks, trimmed
  • 30
    g
    flour
  • 8
    baby onions, peeled
  • 250
    ml
    stout
  • a few sprigs fresh oregano
  • 250
    g
    self-raising flour
  • 500
    ml
    beef stock
  • 5
    ml
    grated nutmeg
  • 45
    ml
    olive oil
Servings: Change Serving
 
 

Method

 
Preheat the oven to 180 °C.
Coat both sides of the beef with flour.
Heat the butter and oil in a large frying pan or casserole with a heavy base.
Gently fry the meat on both sides until lightly browned.
Put all the vegetables and herbs in an ovenproof casserole and put the meat on top.
Pour in the stock and stout.
Add nutmeg and seasoning.
Cover and cook in the oven for two hours, or until the meat is falling off the bone, the veggies are soft and the gravy is thick.
To make the dumplings, place the self-raising flour and salt in a mixing bowl.
Over a low heat, stir in the beaten egg with the milk.
Gradually add to the flour mixture to make a very thick batter.
Mix in the horseradish and parsley.
Drop large tablespoons of the batter into the casserole and cook uncovered for five minutes and then covered for another five minutes.
Serve boiled potatoes or fresh white bread to mop up all the juices.
 

Read more on: bake  |  beef
 

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Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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