Recipe Beef bourguignon with parmesan dumplings : Practical and Delicious

Recipe Beef bourguignon with parmesan dumplings : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Beef bourguignon with parmesan dumplings. You are currently reading Recipe Beef bourguignon with parmesan dumplings : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Beef bourguignon with parmesan dumplings requires 20m, cook 2h 35m and serve 6. Caution: allergy Contains gluten, milk, soy, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Try this low-fat version of the classic French stew with melt-in-the-mouth cheese dumplings.

Ingredients:

17 Ingredients

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  50g (1/3 cup) plain flour
  
  
  


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  750g piece beef topside roast, excess fat trimmed, cut into 3cm pieces
  
  
  


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  2 tsp olive oil
  
  
  


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  12 eschalots (French shallots), peeled
  
  
  


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  4 carrots, peeled, cut into 2cm-thick slices
  
  
  


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  500g small button mushrooms
  
  
  


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  250ml (1 cup) red wine
  
  
  


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  500ml (2 cups) Massel beef stock
  
  
  


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  1 x 400g can diced tomatoes
  
  
  


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  3 dried bay leaves
  
  
  


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  6 sprigs fresh thyme
  
  
  


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  95g (1/3 cup) tomato paste
  
  
  



• Parmesan dumplings



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  300g (2 cups) self-raising flour
  
  
  


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  20g reduced-fat dairy spread
  
  
  


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  2 tbsp shredded parmesan
  
  
  


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  2 tbsp finely chopped fresh continental parsley
  
  
  


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  185ml (3/4 cup) no-fat milk
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Place the flour in a large bowl and season with salt and pepper. Add the beef and gently toss until evenly coated. Shake off excess flour.
  
  
  


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  Step 2
  
  
  
  
  Heat half the oil in a large flameproof casserole dish over medium-high heat. Add half the beef and cook for 3-4 minutes or until browned. Transfer the beef to a heatproof bowl. Repeat with the remaining oil and beef, reheating the pan between batches.
  
  
  


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  Step 3
  
  
  
  
  Add the eschalots, carrot and mushrooms to the dish and cook, stirring occasionally, for 5 minutes or until the vegetables are tender. Add the beef, wine, stock, tomato, bay leaves and thyme to the dish. Stir to combine. Cover and simmer over medium-low heat, stirring occasionally, for 2 hours or until the beef is tender. Add the tomato paste and stir to combine. Season with salt and pepper.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, to make the dumplings, sift the flour into a large bowl. Use your fingertips to rub the dairy spread into the flour until it resembles fine breadcrumbs. Add the parmesan and parsley and stir until well combined. Make a well in the centre and pour in the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated. Divide the dough into 12 equal portions and roll each portion into a ball.
  
  
  


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  Step 5
  
  
  
  
  Arrange the dumplings over the beef. Cook, covered, for 15-20 minutes or until the dumplings are cooked through. Spoon the beef and dumplings among serving plates and serve immediately.
  
  
  

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