Ingridents
· 1 tbsp vegetable oil
· 1 onion
· 1 celery stick optional
· 1 carrot optional
· 200g beef mince
· 1 garlic cloves
· 1 tbsp tomato purée
· 200 ml beef stock
· ½ tsp Worcestershire sauce
· 1 bay leaves
· 1 tsp dried mixed herbs
For the dumplings · 150g self-raising flour
plus extra for dusting
· 75 g suet · small handful of parsley – optional
finely chopped
Method
· step 1
Heat the oil in a flameproof casserole over a medium-low heat and fry the onion, celery and carrot until soft but not golden., add the beef mince and continue to fry until browned.
Stir in the garlic and cook for another minute before stirring in the tomato purée and stock
Stir in the tomatoes, Worcestershire sauce, bay leaves and dried herbs. Season well, then simmer for 25 mins until the liquid has reduced slightly.
· step 2
Meanwhile, make the dumplings. Combine the flour, suet, parsley and a good pinch each of salt and pepper. Make a well in the centre of the mixture and pour in 100 – 150 ml cold water. Stir until you have a soft dough – add a splash more water if it’s not coming together. Divide the dough into 3 -4 pieces,
step 3
After 25 mins, carefully drop the dumplings on top of the mince mixture, cover again and cook for 15-20 mins until the dumplings have plumped up and are cooked through. Serve hot.