Beef casserole and dumplings.
Oct 5, 2011 11:31:24 GMT
Post by Charlie Arnold on Oct 5, 2011 11:31:24 GMT
This is another of our favourite meals. I used to make it completely vegetable free when Meg was on HFI diet but now add a few veg to it. Casseroles and stews are best slow cooked from good quality cuts of meat for full flavour and then you really don't have to add flavour to it. I have a slow cooker and put that on low all day then put it into the oven for the last 20 minutes if using dumplings. Or for even better flavour cook it the day before and then reheat it with dumplings the next day.
I often use skirt of beef diced or stewing lamb for our casseroles.
Sorry, the amounts are not an exact science just throw in what you want!!!!
1lb diced beef or lamb - flash fry it in hot fat to brown for a couple of minutes then put in casserole pot. Put some boiling water or bring cold to the boil in frying pan just to rinse out any remaining juices and pour over meat.
Chop up carrot, parsnip and or celery and add to pot. If you like add mixed herbs, salt and pepper and cover with enough water so everything submerged!!
Slow cook for at least 4 hours on 160C or low setting slow cooker for the best flavour or on 180C for at least 2 hours. Stir then add approx 1 tablespoon potato flour dissolved in cold water stir until sauce is desired thickness. The good thing about potato flour is you can mix up more if you need it thicker and just keep adding. Return to oven while you make your dumplings.
In a bowl add 2 oz (50g) suet to 4oz (100g) GF self-raising flour and a pinch of salt. If you are OK with parsley add a tsp of this too. Add cold water (about 5 tbsp) to make a firm pliable dough, I actually make them quite soft then shape them in flour so they don't stick to my fingers.
Take casserole out of oven and check happy with sauce thickness and flavour, I sometimes add a tsp marmite at this stage if need more flavour. Then shape small balls of dumplings and drop gently onto the top. Cover again and return to oven at 180C for further 20 mins.
Served with mashed potato this is delicious and filling on a cold winters night.
As I said on the HFI diet no veg are allowed so this used to be good enough without the veg but now I add a bit in. You can add more or less according to your tolerance levels. For non -FM folk you can fry onion, mushroom, boil other veg and add it to your portion after serving the FM one.
You can make it without dumplings if you want, or make scone dumplings with 4oz self raising flour, 2oz butter and milk or water.
I often use skirt of beef diced or stewing lamb for our casseroles.
Sorry, the amounts are not an exact science just throw in what you want!!!!
1lb diced beef or lamb - flash fry it in hot fat to brown for a couple of minutes then put in casserole pot. Put some boiling water or bring cold to the boil in frying pan just to rinse out any remaining juices and pour over meat.
Chop up carrot, parsnip and or celery and add to pot. If you like add mixed herbs, salt and pepper and cover with enough water so everything submerged!!
Slow cook for at least 4 hours on 160C or low setting slow cooker for the best flavour or on 180C for at least 2 hours. Stir then add approx 1 tablespoon potato flour dissolved in cold water stir until sauce is desired thickness. The good thing about potato flour is you can mix up more if you need it thicker and just keep adding. Return to oven while you make your dumplings.
In a bowl add 2 oz (50g) suet to 4oz (100g) GF self-raising flour and a pinch of salt. If you are OK with parsley add a tsp of this too. Add cold water (about 5 tbsp) to make a firm pliable dough, I actually make them quite soft then shape them in flour so they don't stick to my fingers.
Take casserole out of oven and check happy with sauce thickness and flavour, I sometimes add a tsp marmite at this stage if need more flavour. Then shape small balls of dumplings and drop gently onto the top. Cover again and return to oven at 180C for further 20 mins.
Served with mashed potato this is delicious and filling on a cold winters night.
As I said on the HFI diet no veg are allowed so this used to be good enough without the veg but now I add a bit in. You can add more or less according to your tolerance levels. For non -FM folk you can fry onion, mushroom, boil other veg and add it to your portion after serving the FM one.You can make it without dumplings if you want, or make scone dumplings with 4oz self raising flour, 2oz butter and milk or water.