Ingredients Serves 8
2 kg stitch bone of beef
2 large onions, sliced 1 teaspoon marjoram
3 parsnips, sliced
6 bay leaves
375 ml onion stock
4 tablespoons cooking oil 4 carrots, sliced
‘/4 teaspoon thyme
1 piece celery, sliced
salt and freshly ground black pepper
Gravy
1 teaspoon cornflour
1250 ml cream
sugar, lemon juice, salt
Dumplings
5 slices bread, diced
250 g flour salt to taste cooking oil
2 eggs
soda water
Method
- Pour oil into heavy, flameproof casserole. Heat and cook onions until translucent. Push to one side, add meat and brown all over. Add remaining dry ingredients then pour round onion stock if necessary. When meat is tender, remove from gravy, keep warm. Gravy.
- Puree vegetables and gravy and return to casserole on top of stove. Bring to boil, thicken with cornflour mixed with water. Season with remaining ingredients the gravy should be sweet-sour. Add cream and sliced meat. Reheat gently. Dumplings: Fry bread in little shallow oil until crisp. Mix flour, egg and salt with enough soda water, added a little at a time, to give medium-thick consistency which can be rolled into dumplings. When dough is smooth, mix in fried bread thoroughly with wooden spoon and form into 2-3 large dumplings. Drop into saucepan of boiling salted water and boil for 20-25 minutes. Drain. Slice with very sharp knife and serve with meat and gravy.
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Tags: chinese cookery, chinese cooking, chinese cooking menu, chinese cuisine, chinese dishes, chinese food, dumplings recipe, romanian pot roast dumplings, romanian pot roast dumplings recipe