Yesterday I decided that today was going to be a beef casserole day, something I haven't eaten for many years! After reading various recipes and taking out the bits I like, here is the finished recipe!
I have very happy memories of hot dumplings made with suet, but these potato ones are healthier, if indeed you can even buy suet in Japan! You can add more vegetables as you like, but the carrot and onions are essential! No picture yet - because I didn't follow my advice about making sure the pot didn't run dry... Just remembered it in time, still delicious but it was a bit too dry and caramelised!
Ingredients (serves 1 very hungry Alison with 2 too many dumplings!)
200g stewing beef
1 tbsp vegetable oil
1 onion, chopped
1 carrot, cut into 1/2cm discs
1 large mushroom, sliced thickly
1 tsp garlic paste
1 generous tsp marmite (you could use a beef stock cube)
200ml boiling water
2 medium potatoes
25g grated cheese
1 tbsp flour
2-3 tbsp maybe of breadcrumbs
1 egg
Method
- In a large saucepan, heat the vegetable oil until hot. Add the beef and brown quickly on all sides. Add the chopped onions and garlic paste and fry until golden brown. Add the carrot and mushroom, and season with thyme and a good grating of freshly ground black pepper.
- Meanwhile, boil the water and mix with the marmite or stock cube. Pour into the saucepan, bring to the boil, then cover and leave to simmer for one hour, adding about 100ml more of boiling water every now and then if you feel it needs it.
- After starting the casserole simmering, halve the potatoes and boil in water for 15-20 minutes until tender. Remove from the pan and mash in a bowl with the raw egg, cheese, flour and breadcrumbs. Season with freshly ground black pepper.
- After one hour, shape the potato mixture into balls, add a little more boiling water, and lay the potato dumplings on top of the casserole. Re-cover and continue to simmer for 15 minutes.
- Serve immediately in a large bowl.
