Ingredients
- 1 tablespoon olive oil
- 800g gravy beef, cut into 3cm pieces
- 1 brown onion, finely chopped
- 3 garlic cloves, crushed
- 1 large carrot, peeled, halved, thickly sliced
- 1 large red capsicum, cut into 2cm pieces
- 1 tablespoon sweet paprika
- 1/4 teaspoon caraway seeds
- 400g can diced tomatoes
- 185ml (3/4 cup) Massel chicken style liquid stock
- 1 (about 200g) Perlas potato
- 10g butter
- 2 tablespoons reduced-fat milk
- 50g (1/3 cup) self-raising flour
- 2 tablespoons finely grated parmesan
- 2 teaspoons chopped fresh continental parsley
Directions
- Step 1
Heat oil in a saucepan over medium-high heat. Cook beef, in 2 batches, for 3-4 minutes or until browned. Transfer to a bowl.
- Step 2
Stir onion and garlic in pan for 2 minutes or until aromatic. Stir in carrot and capsicum for 4 minutes or until soft. Stir in paprika and caraway seeds for 1 minute or until aromatic. Add tomato, stock and beef. Season. Reduce heat to low. Cover. Cook, stirring occasionally, for 1 hour 45 minutes or until beef is tender.
- Step 3
Meanwhile, peel and chop potato. Cook in a saucepan of boiling water for 12-14 minutes or until tender. Drain. Return to pan. Mash with butter and milk. Transfer to a bowl. Stir in flour, parmesan and parsley. Season.
- Step 4
Preheat oven to 180°C. Divide the beef mixture among four 375ml (1 1/2-cup) baking dishes. Top with heaped teaspoonfuls of the potato mixture. Spray with oil. Bake for 20 minutes or until the dumplings isare golden .
Serving size: 4
Recipe courtesy of taste.com.au