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Serves 4-6
450g stewing steak, cubed
1 tablespoon of oil
1 large onion sliced
3 large carrots chopped into chunks
2 large potatoes cut into chunks
1/2 butternut pumpkin
2 pints of Beef stock
2 tablespoons of flour
1 teaspoon minced garlic
1 tablespoon of mixed herbs
2 tablespoons of tomato puree
Salt and pepper to taste
For the Dumplings
125g plain flour
1/2 teaspoon salt
Pinch of pepper
1 teaspoon mixed herbs
1/2 teaspoon of garlic powder
1 teaspoon baking powder
1 tablespoon olive oil
5 tablespoons of milk
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Mix the dumpling ingredients together to form a soft dough
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Roll into 10 small hazlenut sized balls and pop in the fridge until required.
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Pan fry the steak and onions until browned, then sprinkle with the flour, fry for a further minute
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Add the stock, garlic, herbs, puree, salt & pepper to taste, bring to the boil, then cover & simmer for 1, 1/2 hrs
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Add the vegetables, (if required top with boiling water to just cover the veggies) stir well, then place the dumplings on the top
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Bring to the boil, then cover & simmer for a further 30 minutes.
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Lovely served with crusty bread.
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