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This one’s a favourite of ours, with rich flavours and taste, a guaranteed winner on your menu. It also features been created using our Major Basics Beef Bouillon Powder. Beef In Devonshire Cider with Parsley Dumplings – 6 Covers
Lean Braising Steak – Cut Into 2.5 cm Dice 900g
Seasoned Flour 40g
Butter – Salt Free 25g
Onions – Sliced 225g
Major Basics Beef Bouillon 30g
Water – Boiling 575ml
Cider – Dry 375ml
Mushrooms – Button 150g
Carrots – Diced 225g
Turnips – Diced 225g
Celery – Sliced 100g
Flour – Self Raising 50g
Breadcrumbs – Fresh 50g
Chopped Parsley 1 Tbsp
Lemon Rind – Finely Grated 1/2 Lemon
Salt To Taste
Pepper To Taste
Egg – Beaten 1
Toss meat into seasoned flour.
Heat butter and oil in a pan and quickly brown beef on all sides.
Add onions and cook until soft.
Pour boiling water over Major Basics Beef Bouillon and stir well.
Add to pan.
Bring to boil and remove and residue.
Add carrots, turnips, celery and mushrooms.
To make dumplings, put flour, breadcrumbs, suet, parsley and grated lemon rind in a bowl and mix well. Season with salt and pepper.
Blend in beaten egg.
Use lightly floured hands to shape into 12 dumplings.
Place on top of stew for the last 15 minutes of cooking time.
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