Rich Beef Curry with Dumplings

For the dumplings, sift the flour and the baking powder combined into a bowl. Add the grated cheese and mix through. In a separate bowl mix the oil and the milk. Add the flour mixture little by little to the liquid. You need a reasonably soft dough consistency.

Form dough into dumpling chunks approximately ¾” high and 1½” round. Lay these on top of the stew covering the entire surface, but leaving gaps between each. Add 1½ cups of grated cheese over the dish and cook in a 180 degree oven until golden brown on top.

 

Serves four to six as a main.

Heat some oil in large non stick pot, and brown the steak all over on high heat. Remove to paper towel and cover. Add more oil to the same pot and sauté the onions, garlic and mushrooms until soft and golden. Add plain flour and stir to coat well, cooking for 2 minutes.

Add two cups of stock a little at a time; stirring, then add wine, Worcestershire, carrots, tomato paste, chillies, curry powder, parsley & thyme. Stir through and bring to the boil. Return the meat to the pot, and add the tomatoes; simmer slowly for 2 hours, or until meat is very tender. Use the third cup of stock to regulate thickness during cooking if required. Pour stew into a large baking dish, and cool slightly. Stew needs to be warm when dumplings go on.

 

INGREDIENTS:

THE DUMPLINGS:

UNUSUAL TO HAVE A CURRY WITH DUMPLINGS. MIGHT BE THE BRITISH INFLUENCE IN INDIA - OR THE INDIAN INFLUENCE IN BRITAIN

 

1½ medium onions chopped

2 small cloves garlic crushed

500g button mushrooms chopped large

1 kg stewing steak cubed

2 tbs plain flour

3 medium carrots sliced thick

3 tomatoes seeded and chopped

1 cup red wine

1 tbs worcestershire sauce

2-3 cups salt reduced chicken stock

2 tsp curry powder

1½ tbs salt reduced tomato paste

2 tbs chopped parsley

6 small thyme sprigs

2 small red chillies sliced

225g plain flour sifted

3 desertspoons baking powder

150ml milk

2 tbs olive oil

60g tasty cheese grated

 

Not too difficult, but there's a bit going on.

CAN BE MADE WITHOUT THE DUMPLINGS IF DESIRED - BUT I DON'T - THEY ARE PART OF THE DISH.

IF USING DUMPLINGS, THEN DISH WILL NOT NEED TO BE SERVED WITH POTATOES. SIMPLY WITH GREEN VEGETABLES. BEANS OR SPROUTS WORK WELL.