Best Beef Casserole With Herb Dumplings Recipes

HERBED DUMPLINGS

Steps:

• In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
• Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

BEEF STEW WITH HERB DUMPLINGS

Steps:

• In a resealable plastic bag, combine four, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours. , Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired. , For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened. , Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.

BEEF CASSEROLE WITH HERB DUMPLINGS

Steps:

• Cut beef into 2 1/2cm cubes. Toss in flour to coat all over, shaking off any excess.
• Heat half the oil in a large flameproof casserole dish (20 cup capacity). Cook beef, in batches, until browned all over. Remove from dish.
• Heat remaining oil to same dish. Add onion, carrots and garlic. Cook, stirring, until onion is soft. Add wine. Simmer 1 minute or until sauce thickens. Whisk in stock until smooth. Return beef to pan with swedes, potatoes and thyme. Bring to boil.
• Cook, covered, in a moderately slow oven (160C) for about 2 hours, or until beef is tender, stirring occasionally during cooking.
• Meanwhile, to make dumplings, place flour, salt and pepper in a large bowl. Rub in butter until mixture resembles fine breadcrumbs. Stir in parsley. Using a butter knife, stir in milk until mixture forms a firm dough. Turn dough onto a floured surface. Roll dough until 1 1/2cm in thickness. Using a 5cm cutter, cut 12 rounds from dough, rerolling dough if necessary.
• Remove casserole from oven. Carefully discard thyme sprigs. Arrange dumplings over top of casserole and brush with a little extra buttermilk.
• Cook, uncovered, in a very hot oven (240C) for about 20 minutes, or until dumplings are golden brown and cooked through.
• Serve garnished with extra fresh thyme.

EGGPLANT CASSEROLE

Steps:

• In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.