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.
This story is from the Issue 51 2019 edition of The Australian Women's Weekly Food.
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This story is from the Issue 51 2019 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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