Bramasole

Beef Casserole & dumplings

A favourite old time comfort food

800 g lean casserole steak
1 large onion
3 carrots
1 medium parsnip
1 tbspn flour
salt and pepper
1 tbsp oil
2 c beef stock or 2 cups beef stock cube , prepared with water
2 tsp vinegar

Dumplings
1 c flour
1 tsp baking powder
1/2 tsp salt
2 tbsp butter
1 tbsp chopped parsley or 1 tsp dried parsley
milk, to mix

Cut steak into 2 1/2 cm cubes.
Peel and slice onion, carrots and parsnip.
Mix flour, salt and pepper and toss beef in this.
Heat oil in frying pan, add beef and brown lightly.
Add onion and any remaining flour, stir 2 minutes.
Add carrots, parsnip, stock and vinegar.
Stir until boiling, then transfer to a casserole dish.
Cover and bake 180°C for 1 1/2 hours.
Sift flour, baking powder and salt.
Rub in butter, add parsley and mix in enough milk to make a soft dough.
Divide into 8 pieces and form into balls.
Drop into the bubbling casserole, cover.
Cook for 20-25 minutes without lifting the lid.