Beef Burgundy with Cheese Dumplings
olive oil
1 kg stewing steak, cut into largish cubes
12 baby button mushrooms
12 pickling onions
100 gm piece of bacon, cut into lardons (sticks)
plain flour
400 ml red wine
600 ml beef stock
2 bay leaves
a few sprigs of thyme
1 heaped tbsp tomato paste
sea salt flakes
freshly ground pepper
2½ tspn baking powder
3 tbsp chopped parsley
55 gm tasty cheese, grated
150 ml milk
1 kg stewing steak, cut into largish cubes
12 baby button mushrooms
12 pickling onions
100 gm piece of bacon, cut into lardons (sticks)
plain flour
400 ml red wine
600 ml beef stock
2 bay leaves
a few sprigs of thyme
1 heaped tbsp tomato paste
sea salt flakes
freshly ground pepper
2½ tspn baking powder
3 tbsp chopped parsley
55 gm tasty cheese, grated
150 ml milk
Preheat oven to 150°C. Heat a little oil in a large casserole and brown beef in 2-3 lots. Remove and set aside. Then add more oil, if needed, and gently saute mushrooms, onions and bacon until lightly coloured, regularly tossing. Turn down heat, add 3-4 tbsp flour and briefly cook, continually stirring. Then add wine, stock, bay leaves, thyme, tomato paste and seasonings. Mix well and bring to the boil. Return the beef and any juices to the dish, cover and cook in the oven for about 1¾-2 hours until fairly tender. To make the dumplings, sift 225 gm flour into a large bowl together with 2 good pinches of sea salt and baking powder. Add parsley, cheese, ground pepper and milk. Mix well, with a wooden spoon, to form a soft dough. Put on a lightly floured workbench and lightly knead. Then shape into at least 8 dumplings. Place the dumplings on top of the stew and cook in the oven for about another 30 mins, uncovered, until golden brown.