Beef Casserole with Parmesan Dumplings
I've had this recipe from Taste.com.au in my recipe database for a while now and, frankly, I'm sorry I didn't try it sooner.
I nearly messed up because I approximately halved the portions as there are only two of us — however I accidentally added the full amount of flour as thickener. More wine was thrown in and a bit more stock for good measure, and I crossed my fingers and hoped for the best.
All's well that ends well and this dish was a roaring success. Cooked very slowly on the stovetop, it had a rich, beefy flavour that left us both very enthusiastically saying, "Mmmm!"
Definitely a "keeper".
Serve with smooth and creamy mashed potato, and steamed vegies.
This casserole could easily be cooked in the slow cooker but I cooked it very, very slowly on the stovetop as there was such a relatively small amount of it.
Beef Casserole with Parmesan Dumplings
Beef casserole and dumplings for (in our case) two.
Serves 5-6
Ingredients
- 1 kg gravy beef or chuck steak, cut into 2cm chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 6 rashers bacon, chopped
- 500 g button mushrooms, halved
- 4 cloves garlic, peeled
- 2 tablespoons plain flour
- 2 cups (500ml) beef stock
- 1 cup (250ml) red wine
- 2 fresh thyme sprigs
- 3 bay leaves
- Parmesan Dumplings
- 50 g butter
- 2 cups (300g) self-raising flour
- ½ cup (45g) parmesan
- ¾ cup (185ml) milk
Directions
Posted by Vicki on Thursday, October 08, 2009 at 08:11 PM in Recipes and Beef and Casseroles and Stews and Slow Cooker.
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This looks so good that I am going to try make it! Of course, I love adding spices into my food so I may try adding some cumin, paprika and oregano into the mix.
Posted by Joseph on 17/12/11 at 03:14 PM