Steak and Onion Casserole with Dumplings

Steak and Onion Casserole with Dumplings Recipe

A great dish for steak lovers that is hot and very tasty
Yield: 4    Preparation Time: 20 minutes    Cooking Time: 2 hours 50 minutes
A delicious casserole that is hot and hearty.


For the dumplings:
110g shredded suet
225g self-raising flour
Cold water, to mix
Black pepper

For the filling:
700g chuck steak, cut into 2.5cm cubes
1 tablespoon beef dripping
3 onions, cut into quarters
225g open-cap flat mushrooms, sliced
½ teaspoon Worcestershire sauce
1 ½ tablespoon plain flour
1 teaspoon tomato purée
½ teaspoon dried mixed herbs
425ml beef stock

Recipe Instructions

Preheat the oven to 200C.

Prepare the dumplings.
Sift the flour into a large mixing bowl and add the suet, salt and freshly ground black pepper. Mix together lightly with your hands. Add a little cold water and mix with a knife. Mix the mixture with your hands until it forms a smooth elastic dough that leaves a clean bowl. Leave the dough to stand for 5 minutes and then shape it into small dumpling sized balls.

Make the filling.
Place the beef dripping into a large saucepan and fry the onions over a medium heat for several minutes until they have softened. Add the beef cubes and brown them lightly. Add the flour stirring well then add the herbs, Worcestershire sauce and tomato puree. Add the stock a little at a time and then add the mushrooms. Simmer the mixture gently for 2 hours until the beef is tender.

Transfer the mixture into a pie dish and cover it with the suet dumplings. Place in the oven and bake for 30 – 40 minutes until the dumplings are golden brown. Remove and serve immediately.


Main Dish