Name: Beef and Red Wine Casserole with Herb and Horseradish Dumplings recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 500 g beef steak, diced; 1 tbs olive oil; 2 carrots sliced; 2 tbs tomato paste; 1 onion sliced; 1 garlic clove large finely diced; 4 Brussels sprouts *optional; 1 cup pumpkin diced; 1 Masterfoods beef and red wine casserole base; 1/2 tsp salt and pepper; 100 g self-raising flour; 1/4 tsp salt; 50 g butter chopped; 1 tsp horseradish cream; 1/4 tsp mixed herbs; 2 tbs water

by mimmy Last updated on 08/02/2019

Perfect for a chilly winter's night! - mimmy

Ingredients

500 g beef steak, diced
1 tbs olive oil
2 carrots sliced
2 tbs tomato paste
1 onion sliced
1 garlic clove large finely diced
4 Brussels sprouts *optional
1 cup pumpkin diced
1 Masterfoods beef and red wine casserole base
1/2 tsp salt and pepper

Dumplings

100 g self-raising flour
1/4 tsp salt
50 g butter chopped
1 tsp horseradish cream
1/4 tsp mixed herbs
2 tbs water

Method

Step 1

Sauté beef, onion and garlic until meat is browned, then add tomato paste and stir for another minute.
Step 2

Add the red wine and cook off. Add in the rest of the ingredients for the casserole, then place lid on and seal. Set the timer for 30 minutes.
Step 3

Dumplings: Sift flour and salt into mixing bowl. Add chopped butter and rub through with fingers until a crumb consistency. Add horseradish cream and water, then lightly mix and roll into golf ball size balls with hands.
Step 4

Once casserole is cooked, use the quick steam release method. Once steam has escaped fully, open lid and drop in dumplings. Replace the lid and let sit for around 10 minutes until the dumplings are cooked through and slightly risen.