Post by ukbill on May 4, 2011 17:46:28 GMT -5
OK I apologise if you know how to make a beef stew.. this is a Cat sat on the Mat recipe.
Ingredients..
Stewing beef
Onion (preferable Shallot or a small strong onion (its the flavour not the onion we are after)
Mushrooms (preferably brown skinned ones as they are tastier or dried woodland mushrooms if you have them)
Beef stock cube or saved beef stock.
Mixed herbs
Small amount of Veg oil (for frying)
Shredded beef Suet (its a kind of fat) or Veterinarian version.
Self Raising Flour
Salt and pepper
In a thick based oven proof pan put a small amount of vegetable oil in the bottom, (about a table spoon full or two not too much or it will make the meal far too fatty) add thinly sliced onion and fry till the onion is brown and has flavoured the oil, remove the onion with a slotted spoon.
Add meat which has been cut into cubes and any gristle and fat trimmed off.
Stir the beef till its browned all over then add hot water or beef stock to cover the beef add the stock cube (if being used), herbs and mushrooms cut into similar sized pieces as to the beef. Put lid on and cook till meat is nearly soft.
Adjust seasoning.
Mix the Suet with the self Raising Flour in the ratio of 4 oz Flour to 2 oz add a pinch of salt to the mix and then add 5 table spoons (per 6 oz flour/suet) of cold water and mix until you have a pliable dough .
Do not over mix or treat roughly the gentler you are the lighter the Dumpling will turn out to be.
Divide the mix into equal sized balls with floured hands.
Place onto the top of the simmering stew and put lid back on cook for a further 20 min.
You may wish to thicken the stew a little before adding the dumplings they do thicken it a bit anyway.
Serve with mashed potatoes or Pasta twists
Yummy!
This can be done with any type of stew (Chicken, Pork, Lamb etc) but is used on a fish stew then watch the cooking times as fish takes very little cooking when compared to meat.
In the Winter a great British favourite is Steak and Kidney pudding which can be made the same way or a bowl lined with the dumpling mix rolled out to be 1/2" thick the cooked meat filling put inside and then a lid made of the same dumpling mix put on the top, it is then tightly covered with foil to stop the wet getting in.
The bowl is then stood in a pan of boiling water and covered with a lid and boiled for 25 min (keep checking to make sure the water level dose not get too low)
Fantastic food for when its cold outside
I have a lot of suet pastry dishes which are all great for HFI I'll post more when I have time if anybody's interested?
Ingredients..
Stewing beef
Onion (preferable Shallot or a small strong onion (its the flavour not the onion we are after)
Mushrooms (preferably brown skinned ones as they are tastier or dried woodland mushrooms if you have them)
Beef stock cube or saved beef stock.
Mixed herbs
Small amount of Veg oil (for frying)
Shredded beef Suet (its a kind of fat) or Veterinarian version.
Self Raising Flour
Salt and pepper
In a thick based oven proof pan put a small amount of vegetable oil in the bottom, (about a table spoon full or two not too much or it will make the meal far too fatty) add thinly sliced onion and fry till the onion is brown and has flavoured the oil, remove the onion with a slotted spoon.
Add meat which has been cut into cubes and any gristle and fat trimmed off.
Stir the beef till its browned all over then add hot water or beef stock to cover the beef add the stock cube (if being used), herbs and mushrooms cut into similar sized pieces as to the beef. Put lid on and cook till meat is nearly soft.
Adjust seasoning.
Mix the Suet with the self Raising Flour in the ratio of 4 oz Flour to 2 oz add a pinch of salt to the mix and then add 5 table spoons (per 6 oz flour/suet) of cold water and mix until you have a pliable dough .
Do not over mix or treat roughly the gentler you are the lighter the Dumpling will turn out to be.
Divide the mix into equal sized balls with floured hands.
Place onto the top of the simmering stew and put lid back on cook for a further 20 min.
You may wish to thicken the stew a little before adding the dumplings they do thicken it a bit anyway.
Serve with mashed potatoes or Pasta twists
Yummy!
This can be done with any type of stew (Chicken, Pork, Lamb etc) but is used on a fish stew then watch the cooking times as fish takes very little cooking when compared to meat.
In the Winter a great British favourite is Steak and Kidney pudding which can be made the same way or a bowl lined with the dumpling mix rolled out to be 1/2" thick the cooked meat filling put inside and then a lid made of the same dumpling mix put on the top, it is then tightly covered with foil to stop the wet getting in.
The bowl is then stood in a pan of boiling water and covered with a lid and boiled for 25 min (keep checking to make sure the water level dose not get too low)
Fantastic food for when its cold outside
I have a lot of suet pastry dishes which are all great for HFI I'll post more when I have time if anybody's interested?
??