The Wheeling Gourmet by Nicolas Steenhout

Mise En Place

1. Pre-heat oven at 175 °C (350 °F).
2. Peel and slice the onions
3. Slice the mushrooms.

Preparation

1. Brown the beef in a pot with the oil.
2. Add the sliced onions and mushrooms.
3. Add the beef stock and the wine (or use only beef stock if you prefer).
4. Cover with a lid.
5. Place in the pre-heated oven.
6. Make a roux by melting the 25 g of butter in a pan, add the flour and stir well until the flour begins to brown.
7. Cook for 1.5 to 2 hours (or until the meat is tender).

Finition

1. Remove the meat from the pan, reserve ( To set aside for later use.) [?] covered with aluminium foil.
2. Add the roux to the cooking juices.
3. Bring to a boil, control the heat to simmer.
4. Prepare the dumplings by:
   • Chop the parsley finely
   • Mixing the 150 g of flour with the baking soda and 75 g of grated suet (or butter) and the parsley.
   • Add the water and mix thoroughly.
5. Make small balls of dumpling dough and drop them in the cooking sauce.
6. Cover, cook in the oven for 10 to 15 minutes.
7. Slice the beef, serve with dumplings and sauce.