I'm guessing I got the kids interest when we pulled into the driveway after school and opened the garage door, the kids all yelled "YUM, what are you cooking Mum?". Miss 9 (she's the one who has spaghetti and meatballs in separate bowls as she doesn't like them touching each other) she even said "I think I will try this mum". I thought she was unwell! I couldn't believe my eyes.
I think I can safely say this one will be made again sometime in the next couple of months as we head into winter. It really is very easy and I guess if you didn't want the dumplings you could just have it with out and have it with a nice mash or some beans, even a salad.
2 tablespoons plain flour
2 tablespoons olive oil
20g butter
2 medium (300g) brown onions, chopped coarsely
2 cloves garlic, crushed
2 medium (240g) carrots, chopped coarsely
1 cup (250ml) dry red wine
2 tablespoons tomato paste
2 cups (500ml) beef stock
4 sprigs fresh thyme
parsley dumplings
1 cup (150g) self-raising flour
50g butter
1 egg, beaten lightly
1/4 cup (20g) coarsely grated Parmesan cheese
1/4 cup finely chopped fresh flat-leaf parsley
1/3 cup (50g) drained sun-dried tomatoes chopped finely
1/4 cup (60ml) milk, approximately
serves 4. prep and cook time around 3hrs
Preheat oven to 160 degrees (140 degrees fan-forced).
Coat beef in flour, shake off excess.
Place flour in a medium bowl, rub in butter. Stir in egg, cheese, parsley, tomato and enough milk to make a soft, sticky dough.
Enjoy! M xx
bloody fantstic xxxxxxxxxxxxxxx
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