Beef and mushroom hotpot with parmesan dumplings

Beef, bacon and mushroom hotpot with parmesand dumplings

Beef, bacon and mushroom hotpot with parmesan dumplings

Summary: Terrific slow cooked meal, best in winter

Ingredients

  • 1kg gravy beef
  • 1 tbs olive oil
  • 1 onion, chopped
  • 6 chopped bacon rashers,
  • 500g button mushrooms, halved
  • 4 whole garlic cloves, peeled
  • 2 tbs plain flour
  • 2 cups (500ml) beef stock
  • 1 cup (250ml) red wine
  • 1/2 cup oregano
  • 3 bay leaves
  • 50g butter
  • 2 cups self-raising flour
  • 1/2 cup parmesan cheese
  • 3/4 cup milk

Method

  1. Prepare the hotpot
  2. Put the 6 bacon rashers into the saucepan and cook well
  3. Remove bacon from saucepan
  4. Cut the gravy beef into 2cm chunks
  5. Brown beef in 1 tbs olive oil over medium heat.
  6. Remove from saucepan and set aside
  7. Add 1 onion, chopped, 500g button mushrooms, halved, and 4 whole garlic cloves, peeled
  8. Cook until all ingredients are soft
  9. Stir in 2 tbs plain flour.
  10. Add 2 cups beef stock, 1 cup red wine, 1/2 cup organo leaves (fresh) and 3 bay leaves.
  11. Bring to the boil.
  12. Reduce heat to low, add beef and bacon, and simmer covered for 1 1/2 hours.
  13. Spoon into a large (2 litre) ovenproof dish.
  14. Preheat oven to 200°C.Make the dumplings
  15. Rub 50g butter into 2 cups self-raising flour.
  16. Stir in 1/2 cup parmesan cheese and 3/4 cup milk.
  17. mix well to form a dough
  18. Roll into small balls, enough to cover top of oven dish
  19. Place on beef.
  20. Bake for 20 minutes.

Quick Notes

Very rich so good to serve with peas and other ‘fresh’ side vegetables.

Variations

Use less bacon and beef and add some chickpeas for a hotpot that isn’t quite as rich

Cooking time (duration): 30

Diet (other): High protein

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: English

My rating:4 stars: ?????

Microformatting by hRecipe.

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