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MINCE AND DUMPLINGS

MINCE AND DUMPLINGS

  • For the mince
  • 2 tablespoons sunflower oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 celery sticks, peeled, finely sliced
  • 2 medium carrots, diced
  • 500 g lean beef mince
  • 400 g can chopped tomatoes
  • 2 tablespoons tomato purée
  • 350 ml beef stock
  • 150 ml red wine
  • pinch caster sugar
  • 1 bay leaf
  • salt and freshly ground black pepper
  • For the dumplings
  • 250 g self-raising flour, plus extra for rolling
  • 125 g shredded beef suet
  • ½ teaspoon fine sea salt
  • 2 tablespoons chopped fresh parsley

Heat the oil in a large saucepan or flameproof casserole and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and pale golden-brown.
Add the mince and cook for a further five minutes.
Add the tomatoes, tomato purée, beef stock, red wine, sugar and bay leaf. Add a good pinch of salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally.
For the dumplings, put the flour in a bowl and stir in the suet, salt and parsley. Make a well in the centre and add enough cold water – you’ll need around 200 ml – to mix to a soft, spongy dough. Use lightly floured hands to roll into 12 small balls.
Place the dumplings carefully on top of the mince. Cover with a tight-fitting lid and cook over a medium heat for 18 – 20 minutes, or until the dumplings are cooked through and well risen.

Recipe tested and picture:  Adam Cloete

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