Rated 5 out of 5 based on 3 votes
- 2 Tbls oil
- 2 x brown onions, sliced thinly
- 1 Tbls garlic, minced
- 500 g cubed beef
- 250 g sliced mushrooms
- 2 tspn carraway seeds
- 2 Tbls smoked paprika
- 1 Tbls tomato paste
- 4 cups beef stock
- 1 Tbls cornflour dissolved in 2tbls of water
- 2 cups sr flour
- 75 g butter
- 1/3 cup chopped fresh parsley
- 3/4 cups milk
Pre heat oven to 180C.
Brown off garlic, onions, carraway seeds and beef in the oil
Add tomato paste and paprika and cook for 2 minutes. Add mushrooms, stock and corn flour mixture and bring to the boil.
Transfer to a baking dish, cover with foil and bake for 40-60mins.
meanwhile prepare dumplings by sifting flour into a bowl. Add butter and rub into the flour, add parsley then stir in the milk gently with a knife to form a soft dough. Roll into balls and set aside on a plate covered in flour or baking paper so they dont stick.
After 40-60mins in the oven uncover beef and place dumpling on top.
bake uncovered for another 20-25 mins or until the dumplings are golden and cooked.
Serve with parlsey and sour cream!