|for the potjie:|
|2||onions — large, chopped|
|1,5 kg||beef — stewing|
|60 ml||flour — cake|
|2||celery stalks — sliced into long strips|
|2||large potatoes — peeled and cubed|
|250 g||baby mushrooms — whole|
|45 ml||brown sugar — soft|
|15 ml||garlic — flakes|
|15 ml||fresh rosemary — chopped|
|salt and freshly ground black pepper — to taste|
|for the dumplings:|
|140 g||flour — self-raising|
|30 ml||mixed herbs|
Fry the onions and carrots in the olive oil in a cast-iron pot until soft.
Remove the vegetables with a slotted spoon and set aside.
Dust the meat with the flour and fry in the same pot until browned all over.
Add the rest of the ingredients and stir well.
Keep the pot over medium heat while you prepare the dumplings.
Make the dumplings.
Sift the self-raising flour and salt together.
Rub in the butter until the mixture resembles breadcrumbs.
Add the rest of the dumpling ingredientsand mix well until it forms a dough.
Roll six equal-sized balls from the dough and place them on top of the meat when it is nearly cooked.
Cover with the lid and cook for another 30 mins in the pot.
An extract from Boerekos With A Twist by Annelien Pienaar, published by NB Publishers.