Norfolk Dumplings with Beef and Onion Stew
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Ingredients
- 500 g beef stewing steak, diced
- 2 onions
- 600 ml beef stock
- 170 g plain flour
- 20 g butter
Nutrition (per serving)
- Calories
- 417 kcal
- Protein
- 31.3 g
- Carbohydrate
- 38.4 g
- of which sugars
- 5.2 g
- Fat
- 15.6 g
- of which saturates
- 6.9 g
- Fibre
- 2.4 g
- Salt
- 1.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced beef stewing steak in a large pan over a high heat in batches, then set aside.
- 2
Fry the sliced onions in the butter for 6 minutes until softened, then stir in 20g of the plain flour.
- 3
Return the beef to the pan, pour in the beef stock, bring to a simmer, cover and cook for 35 minutes until the beef is tender.
- 4
Meanwhile, mix the remaining plain flour with enough cold water and a pinch of salt to make a firm dough, then shape into eight small balls.
- 5
Drop the dumplings into a pan of boiling water and cook for 10 minutes until they float and are cooked through.
- 6
Lift the dumplings out with a slotted spoon and add to the beef stew.
- 7
Season the stew and serve with the dumplings.
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