Beef and Mushroom Casserole with Parmesan Dumplings



Beef and Mushroom Casserole with Parmesan Dumplings
(recipe adapted from Taste.com)

Serves: 8

1.5 kilograms gravy beef, cut into 2cm chunks
1 tablespoon olive oil
2 onion, chopped
10 bacon rashes, chopped
500 grams button mushrooms, halved
4 whole garlic cloves, peeled
2 tablespoons plain flour
2 cups beef stock
1 cup red wine
2 cans 400 grams chopped tomatoes
1 bunch fresh thyme sprigs
2 teaspoons smoked paprika
4 carrots, peeled and grated
2 zucchini, grated
salt
freshly ground black pepper
75 grams butter
3 cups self-raising flour
3/4 cup fresh parmesan grated
1 1/4 cup milk

Preheat oven to 150 degrees Celsius. 

 Brown diced beef in 1 tablespoon olive oil over medium heat. Transfer to plate. 

 To the same pan add onion, bacon, mushrooms, garlic and cook until soft. Stir in flour. Add beef stock, red wine, tomatoes, thyme and smoked paprika. Bring to the boil. Reduce heat to low, add carrots and zucchini.  Return beef to the mixture and simmer covered for 1 1/2 hours. Season with salt and pepper to taste.  Spoon into a large ovenproof dish. 

 Cook covered for 2 hours, stirring occasionally or until beef is tender. 

 Increase oven to 200 degrees Celsius.

 In a large bowl rub butter into self-raising flour. Stir in Parmesan and milk. Bring together. Roll into 24 balls. Place on casserole mixture. 

Bake uncovered for 20 minutes. 

 Alternatively slow cooker directions: 

 Place in beef mixture in a slow cooker vessel and cook on low for 8 hours. 

 Preheat oven to 200 degrees Celsius.

Transfer mixture into a large oven proof dish. Make dumplings as above and place on casserole mixture. 

Bake uncovered for 20 minutes.

Serve with steamed vegetables.
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