Winter Beef Casserole with Potato and Cheese Dumplings

You will need:

• Spoons
• Chopping board
• Masher
• Casserole Dish
• Frying pan
• Saucepan

Ingredients:
1/3 cup Olive oil
1kg rump beef (can use chuck or gravey beef)
1 Onion (Optional)
4 bacon rashers, rind and excess fat trimmed, coarsely chopped
2 Garlic cloves, crushed
300g Button mushrooms
1 1/2 cups Beef stock
1/3 cup Red wine

Splash of White Vinegar
Salt & freshly ground black pepper

Potato dumplings
2 large desiree potatoes, peeled
3/4 cup milk
60g butter
1 1/2 cups Self-raising flour (works well with White Wings Gluten free flour!)
1 cup grated Cheese

2 tbs chopped fresh continental parsley
Pinch of salt

Method:

1. Preheat oven to 180, heat half the oil in a fry pan, add the beef and cook, stirring, for 2 minutes or until brown. Transfer to a your casserole dish with all the juices
2. Heat remaining oil over medium heat. Add onion, bacon and garlic, and cook, stirring, for 5 minutes or until bacon is crisp.
3. Add mushrooms and cook for a min then add stock, wine and vinegar. Sprinkle the top with paket gravey and stir in. Season with salt and pepper and bring to the boil.
4. Cover and bake in oven for 40mins-1hr.
5. About half way through you can make the potato dumplings, microwave or boil potatoes, mash well and add the milk and butter.
6. Stir in flour, cheese, a pinch of salt and parsley.
7. Remove casserole from oven, remove lid and cover with foil, use a skewer to make several small holes in the foil so the sauce/juices come through.
8. Roll dumpling mixture into even sized balls and place ontop of foil closly packed. Cook uncovered, for a further 20-30mins. Remove from oven and set aside for 5 minutes to cool slightly before serving.

Tips & Suggestions:

• Server on a bed of rice
• Use a 1/4 cup measure to get size of dumplings equal
• Ensure foil is tight over the casserole dish -> the first time I made this the dumplings sank to the bottom, with foil you get great crispy dumplings :)

Recipe Adapted from:

Australian Good Taste
Recipe by Emma Braz