2 hrs 10 mins
Jen T's Note:
Good for those cold winter nights. This is one of our favourite old time comfort food recipes adapted from a book "Classic Kiwi Recipes". It reminds me of the dishes my Grandmother and Mother made when I was young.
My Private Note
Units: US | Metric
- 800 g lean casserole steak (I use topside)
- 1 large onion
- 3 carrots
- 1 medium parsnip
- 1 tablespoon flour
- salt and pepper
- 1 tablespoon oil
- 2 cups beef stock or 2 cups beef stock cube, prepared with water
- 2 teaspoons vinegar
- 1Preheat oven to 180deg C.
- 2Cut steak into 2 1/2 cm cubes.
- 3Peel and slice onion, carrots and parsnip.
- 4Mix flour, salt and pepper and toss beef in this.
- 5Heat oil in frying pan, add beef and brown lightly.
- 6Add onion and any remaining flour, stir 2 minutes.
- 7Add carrots, parsnip, stock and vinegar.
- 8Stir until boiling, then transfer to a casserole dish.
- 9Cover and bake for 1-1 1/2 hours.
- 10Increase oven heat to 200degC to ensure casserole is boiling.
- 11Sift flour, baking powder and salt.
- 12Rub in butter, add parsley and mix in enough milk to make a soft dough.
- 13Divide into 8 pieces and form into balls.
- 14Drop into the bubbling casserole, cover and reduce heat to 180degC again.
- 15Cook for 20-25 minutes without lifting the lid.
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Nutritional Facts for Beef Casserole and Dumplings
Serving Size: 1 (181 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 280.4
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 4.7 g
- Cholesterol 30.8 mg
- Sodium 924.8 mg
- Total Carbohydrate 33.6 g
- Dietary Fiber 2.8 g
- Sugars 3.8 g
- Protein 11.5 g
The following items or measurements are not included: