Mince And Dumnplings Recipes

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MINCE AND DUMPLINGS



Mince and dumplings image

Embrace autumn with a great, big hug of a dish: comforting mince and dumplings.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 6

Number Of Ingredients 17

2 tbsp sunflower oil
1 large onion, thinly sliced
2 garlic cloves, finely chopped
2 celery sticks, peeled, finely sliced
2 medium carrots, diced
500g/1lb 2oz lean beef mince
1 x 400g/14oz can chopped tomatoes
2 tbsp tomato purée
350ml/12fl beef stock
150ml/5fl oz red wine
pinch caster sugar
1 bay leaf
salt and freshly ground black pepper
250g/10oz self-raising flour, plus extra for rolling
125g/5oz shredded beef suet
½ tsp fine sea salt
2 tbsp chopped fresh parsley

Steps:

  • Heat the oil in a large saucepan or flameproof casserole and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and pale golden-brown.
  • Add the minceand cook for a further five minutes.
  • Add the tomatoes, tomato purée, beef stock, red wine, sugar and bay leaf. Add a good pinch of salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally.
  • For the dumplings, put the flour in a bowl and stir in the suet, salt and parsley. Make a well in the centre and add enough cold water - you'll need around 200ml/7fl oz - to mix to a soft, spongy dough. Use lightly floured hands to roll into 12 small balls.
  • Place the dumplings carefully on top of the mince. Cover with a tight-fitting lid and cook over a medium heat for 18-20 minutes, or until the dumplings are cooked through and well risen.

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