Recipe Beef Casserole and dumplings
Casserole
Serving suggestion Steamed green vegetables.
12
Adult Meal
Serves: 4 Preparation time: 15 mins Cooking time: 1 hour 40 mins
Ingredients 800g beef rump or chuck steak, trimmed of fat, cut into 3cm cubes 2 tbsp olive oil 1 onion, roughly chopped 2 carrots, peeled, cut into 2cm pieces 2 tbsp plain flour
400g canned diced tomatoes, no added salt
2 large potatoes, peeled, cut into 2cm pieces
1 cup self-raising flour 30g of margarine
1 medium zucchini, grated and excess water squeezed out
1/3 cup reduced fat milk
Method
1. Heat large saucepan and add half oil. Add onion and carrot. Cook for 5 mins or until soft.
2. Meanwhile, heat non-stick frying pan. Toss beef with remaining oil and cook in batches over high heat until browned. As each batch is browned add to saucepan with onion mixture.
3. Add 2 tbsp plain flour, tomatoes, 1/2 cup of water and potatoes. Bring to the boil, reduce heat and simmer for 1 1/2 hours.
4. For dumplings: Sift 1 cup self-raising flour into bowl and rub in margarine until mixture is crumbly. Stir in the zucchini. Add milk and mix to soft dough. Knead gently. Divide into 12 portions and form into rough balls. Place dumplings on top of casserole for the final 15 mins of cooking. Cover and cook for 15 mins or until risen and cooked.
5. Use cooked ingredients to adapt the family meal for different developmental stages. See examples on following