Oh how I love thee!! This was just so scrummy with the beef beautifully flavoured and melt in the mouth (which I love especially given its the cheapest cut of meat) and the dumplings OH those dumplings. So light and fluffy and bursting with flavour. A truely awesome dinner, just make sure you make enough dumplings so everyone gets an even amount, just saying!! Eb x
- 300g Self Raising Flour
- Pinch salt
- 100g butter chopped
- 20g fresh basil leaves
- 170g milk
- 50g parmesan cheese grated
Add flour, salt, butter and basil to the bowl and mix on Speed 6 for 5 seconds. Add milk and cheese and set dial to Closed Lid and mix on Interval for 10 seconds. SET ASIDE.
- 1 large onion
- 2 garlic clove
- 2 bacon rashers (trimmed) diced
- 1kg diced gravy beef
- 200g mushrooms sliced (optional)
- 100g red wine (I used a Cabernet Merlot)
- 50g Beef Stock Paste
- 1 tsp dried thyme
- 50g Tomato paste
- 150g tin tomatoes
Add onion and garlic to the bowl and chop on Speed 5 for 3 seconds. Add bacon and sauté for 10 minutes at 100deg Reverse Soft Speed.
Add remaining ingredients and cook for 60 minutes at 100deg on Reverse Speed 1.
Pour into a casserole dish and roll dumplings into balls and place on top. Bake at 180deg for 15 minutes (preferably with the lid on casserole dish) then a further 10-15 minutes without the lid or until dumplings are golden.
Note: If you are serving steamed vegetables with this dish, once you have poured out the beef into a casserole dish, don’t clean your thermomix bowl. Simply add water into it, place Varoma on top and cook – this will clean your bowl while you cook.