Name: Beef Stew with Mustard Dumplings
Yield: Serves 4
Ingredients: ½ level teaspoon dried mixed herbs; 4 tablespoons water; a scant litre/1½ pints stock or water; 25 g/1 oz dripping or white cooking fat; 1 level teaspoon mustard powder; pinch salt; seasoned flour; 100 g/4 oz self-raising flour; salt and freshly milled pepper; 50 g/2 oz shredded beef suet; 675 g/1½ lb lean stewing steak; 450 g/1 lb carrots; 2 medium-sized onions

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

Dumplings have to be cooked in a traditional stew which is simmered over direct heat. Choose a pan big enough to allow room for the dumplings to be added later. This is a marvellous way of cooking a complete meal in a single pan.

Ingredients

675 g/1½ lb lean stewing steak
2 medium-sized onions

Method

Trim away any fat and cut the meat into neat pieces. Peel and slice the onions and carrots. Toss the meat in seasoned flour and reserve any extra flour for making the gravy later. Heat the fat in a frying pan, add the meat and fry quickly to seal and brown on all sides. Remove the meat from the pan and place in a medium-sized saucepan with the prepared onions and carrots.

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Ingredients

Method

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