Wheat Free Beef Casserole with Dumplings
information
This recipe is Gluten free, Wheat free and Dairy free.
for the beef casserole
1 kg (2.2 lb) of stewing steak
2 tablespoons of seasoned Gluten free cornflour (cornstarch)
2 tablespoons of olive oil
30 g (1 oz) 2 tablespoons of Dairy free margarine
1 large onion, peeled and sliced
125 g (4 1/2 oz) 2/3 cup of unsmoked streaky bacon, cut into strips
1 large carrot, finely chopped
2 stalks of celery, finely chopped
3 tablespoons of chopped fresh parsley
12 sage leaves, chopped
2 bay leaves
1 sprig of rosemary
3 cloves of garlic, peeled and crushed
Freshly grated nutmeg
Salt and freshly ground black pepper
1 bottle of Barolo, or a full-bodied red wine
225 g (8 oz) 2 1/2 cups of mushrooms of any kind, in quarters or halves, according to size
2 tablespoons of seasoned Gluten free cornflour (cornstarch)
2 tablespoons of olive oil
30 g (1 oz) 2 tablespoons of Dairy free margarine
1 large onion, peeled and sliced
125 g (4 1/2 oz) 2/3 cup of unsmoked streaky bacon, cut into strips
1 large carrot, finely chopped
2 stalks of celery, finely chopped
3 tablespoons of chopped fresh parsley
12 sage leaves, chopped
2 bay leaves
1 sprig of rosemary
3 cloves of garlic, peeled and crushed
Freshly grated nutmeg
Salt and freshly ground black pepper
1 bottle of Barolo, or a full-bodied red wine
225 g (8 oz) 2 1/2 cups of mushrooms of any kind, in quarters or halves, according to size
for the dumplings
55 g (2 oz) scant 1/2 cup of buckwheat flour
55 g (2 oz) scant 1/2 cup of rice flour
70 g (2 1/2 oz) 1/2 cup of potato flour
2 heaped teaspoons of Gluten free baking powder
Salt and freshly ground black pepper
3 tablespoons of chopped parsley
70 g (2 1/2 oz) 1/2 Cup of Gluten free shredded suet
55 g (2 oz) scant 1/2 cup of rice flour
70 g (2 1/2 oz) 1/2 cup of potato flour
2 heaped teaspoons of Gluten free baking powder
Salt and freshly ground black pepper
3 tablespoons of chopped parsley
70 g (2 1/2 oz) 1/2 Cup of Gluten free shredded suet
method
1. Preheat the oven to 150°C (300°F) Gas mark 2
2. Cut the steak into bite size pieces and coat in the seasoned flour.
3. Place the oil and margarine in a casserole dish, add the steak and fry until lightly browned.
4. Add the onion and bacon and fry for a further couple of minutes.
5. Stir in the carrot, celery, all the herbs, garlic and seasoning.
6. Mix in the red wine and cover. Transfer to the oven and simmer for 2 hours.
7. While the casserole is cooking, make the dumplings. first, mix the flours and baking powder, salt, pepper and parsley together in a bowl.
8. Blend in the suet, but do not rub it in.
9. Add just enough cold water to make a dough. Knead very lightly and shape into 12 dumplings.
10. Half an hour before the end of cooking time, add the mushrooms to the casserole, then place the dumplings all over the surface.
11. Bake, uncovered, for the last half hour until the dumplings are golden and crusty.
12. Serve piping hot with Celeriac Dauphinoise
2. Cut the steak into bite size pieces and coat in the seasoned flour.
3. Place the oil and margarine in a casserole dish, add the steak and fry until lightly browned.
4. Add the onion and bacon and fry for a further couple of minutes.
5. Stir in the carrot, celery, all the herbs, garlic and seasoning.
6. Mix in the red wine and cover. Transfer to the oven and simmer for 2 hours.
7. While the casserole is cooking, make the dumplings. first, mix the flours and baking powder, salt, pepper and parsley together in a bowl.
8. Blend in the suet, but do not rub it in.
9. Add just enough cold water to make a dough. Knead very lightly and shape into 12 dumplings.
10. Half an hour before the end of cooking time, add the mushrooms to the casserole, then place the dumplings all over the surface.
11. Bake, uncovered, for the last half hour until the dumplings are golden and crusty.
12. Serve piping hot with Celeriac Dauphinoise
serving amount
serves 6
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