Quote from: big kim on Yesterday at 02:44:38 AMI cheated as I had a jar of sauce needed using up. I browned the steak and onions, added mushrooms,pre boiled carrots and sauce then simmered it on a low heat. Made the dumplings with a packet of dumpling mix and added a little horseradish sauce and put them in with the rest of the meal
I'm sure Kim's was tasty and just the thing if you're short on time, I certainly do it. It always pays to have store cupboard fast track things like sauces but....
To do it from scratch, there are many ways of doing this but this is my method:-
Toss the steak in plain flour then brown in a caserole pan/hob safe dish. Set aside the meat to rest in a dish. In the same pan, fry onion and carrot, I then like to deglaze the pan with a bit of red wine but you it's proably more traditional to add ale here instead. Return the meat to the pan along with all the meat juices then pour over beef stock (fresh if poss but stock cubes are fine). I add a couple of bay leaves and a couple of sprigs of Thyme. Season to taste. Simmer it for 30 mins or so until the meat is becomming really tender topping up the stock if needed. Make the dumplings by adding flour, suet, just enough water to combine and salt. I like to add finely chopped leeks or chives too. Shape them into golf ball size dumplings and drop them into the stew. Roll the dumplings to coat them in the liquid and cook on a low heat on the hob for a further 5-10 mins before transferring to a preheated oven (gas mark 6) for about 20 mins to give the dumplings a crispy top.
Serve with veggies.
Enjoy!
