This recipe was concocted by my Nan and used to be cooked every Friday night when all of the family gathered together. She thought it was a great cheat as it looked like she’d spent several hours cooking it but in reality took no time at all. It brings back great memories of the whole family sitting down together when I was a child. I still cook the recipe when we have a family night.
The thing that I love most about cooking is adding a twist to a recipe and just experimenting, sometimes it goes horribly wrong but occasionally magic is created.
Make the dumplings; mix the flour, suet, horseradish, chives and salt and pepper in a bowl. Stir in enough water to make a soft but not stick dough. With flowered hands shape into 8 balls.
Add the dumplings to barely boiling water and cook for 20 minutes until the dumplings are light and fluffy.
Heat the oil in a frying pan, add the beef, a few cubes at a time, until all the pieces have been added. Fry over a high heat until just beginning to brown. Transfer to a bowl.
Saute the carrots for 3 to 4 minutes and then add the onion and fry for 5 minutes. Stir in the garlic and flour then gradually mix in the wine and Knorr beef Stock Pot with the water. Add the tomato puree and bay leaves and season with salt and pepper. Bring to the boil then add back the meat from the bowl.
Add the dumplings to the frying pan leave for 5 minutes and then serve remembering to remove the bay leaves.
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