TOMATO STEW WITH HERBED DUMPLINGS

YOU Best Recipes: Budget - - Be Meat Savvy -

SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: about 1 ¼ hours

1 Sea­son the meat with salt and pep­per 2 Heat the olive oil and brown the meat

750 g beef stew­ing steak ( on the bone), cut into smaller chunks salt and freshly ground pep­per 15 ml ( 1 T) olive oil 2 onions, chopped 2 gar­lic cloves, crushed 50 g tomato paste 1 can ( 410 g) chopped toma­toes 1 litre ( 4 c) beef stock

DUMPLINGS

375 ml ( 1 ½ c) sel­f­rais­ing flour 30 ml ( 2 T) mixed dried herbs 125 g but­ter, diced Add the onions, gar­lic and tomato paste and stir- fry for a few min­utes 3 Add the toma­toes and stock and sim­mer for 45 min­utes or un­til the meat is ten­der Add more wa­ter if nec­es­sary – the stew should have plenty of liq­uid 4 Heat the oven to 200 ° C Trans­fer the stew to a deep oven­proof dish 5 Dumplings Mix the flour and herbs and rub in the but­ter Add a lit­tle wa­ter to form a stiff dough 6 Pinch off pieces of the dough and roll into balls Ar­range on top of the stew, cover with foil and bake for 20- 25 min­utes or un­til the dumplings are done Serve with rice, if pre­ferred

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