Beef Casserole With Cheese Dumplings
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Beef Casserole With Cheese Dumplings
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| Servings | Prep Time |
| 6people | 25minutes |
| Cook Time |
| 2 hours 15minutes |
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Ingredients
Beef Casserole
- 3tbsp Olive Oil
- 1.2kg Chuck Steakor other casserole steak, cut into bite size pieces
- 1 Brown Oniondiced
- 2 Carrotsroughly chopped
- 2cloves Garliccrushed
- 250g Mushroomschopped
- 400g Diced Tomatoes1 can
- 1/2cup Beef Gravywe use Gravox
- 2cups Beef Stockuse stock cube
- 1tbsp Ground Rosemary
- Fresh parsleychopped to garnish
Dumplings
- 200g Ricotta Cheese
- 3/4cup Parmesangrated
- 1 Egg
- 1/3cup Self-Raising Flour
- 1tbsp Fresh parsleychopped
- 1tbsp Ground Oregano
Instructions
Beef Casserole
- Pre-heat a fan forced oven to 180°C (350°F).
- Heat 2 tbsp olive oil in a large baking dish over medium high heat.
- Add beef and cook until browned. You may need to cook the beef in batches. Set beef aside.
- Add 1 tbsp olive oil to the baking dish.
- Add onion, carrot, garlic & mushrooms. Cook, stirring regularly, for a few minutes until onion softens.
- Return beef to baking dish. Stir to mix through
- Add mushrooms, diced tomatoes, beef gravy, beef stock and rosemary to baking dish. Stir to mix through. Bring to boil then remove from heat.
- Cover baking dish and place in oven. Cook for 90 minutes.
- Remove baking dish from oven and spoon the dumpling mixture over the top (refer instructions below). then sprinkle with remaining 1/4 cup parmesan.
- Return baking dish to oven, uncovered, and bake a further 25-30 minutes or until dumplings are golden.
- Remove baking dish from oven, garnish with parsley and serve
Dumplings
- Add ricotta, 1/2 cup parmesan, egg, flour, parsley & oregano to a bowl. Stir to fully mix through. Set aside.