Beef In Devonshire Cider with Parsley Dumplings

Major International

Major International

Premium Supplier 18th January 2012

Beef In Devonshire Cider with Parsley Dumplings

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! It also features been created using our Major Basics Beef Bouillon Powder.Beef In Devonshire Cider with Parsley Dumplings – 6 Covers

Ingredients

  • Ingredients:
  • Lean Braising Steak – Cut Into 2.5 cm Dice 900g
  • Seasoned Flour 40g
  • Butter – Salt Free 25g
  • Oil 25ml
  • 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
  • Dumplings:
  • Flour – Self Raising 50g
  • Breadcrumbs – Fresh 50g
  • Suet 30g
  • Chopped Parsley 1 Tbsp
  • Lemon Rind – Finely Grated 1/2 Lemon
  • Salt To Taste
  • Pepper To Taste
  • Egg – Beaten 1

Method

Method:
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.
Add cider.
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.
And enjoy!!
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