Mouth-watering slow-cooked steak and pepper topped with parmesan dumplings is the perfect winter fare.
PREP + COOK TIME 8 HOURS 45 MINUTES SERVES 6
1.2kg beef chuck steak
12 shallots (300g), unpeeled
2½ tablespoons olive oil
2 cloves garlic, crushed
4 rindless bacon rashers (250g), chopped coarsely
400g button mushrooms halved
2 teaspoons cracked black pepper
1 tablespoon plain flour
2 tablespoons tomato paste
1½ cups (225g) self-raising flour
75g cold butter, chopped finely
¼ cup finely chopped fresh flat-leaf parsley
½ cup (40g) finely grated parmesan
¾ cup (180ml) milk, approximately
1 Cut beef into 3cm pieces. Peel shallots leaving the root end intact.
هذه القصة مأخوذة من طبعة Issue 51 2019 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 51 2019 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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