Monday, 10 January 2011

Stewlash with Herby Doughballs

I was halfway through peparing the ingredients for a beef stew when I decided I would prefer goulash, as I had already opened the can of stout I decided my best bet was a stewlash.  It turned out great as the result was delicious. 

The herby doughballs flavoured with mint, parsley and coriander, really complimented the flavour of the dish.

For the stewlash

1 kg Shin beef, cut into large chunks
2 onions, peeled and chopped
4 cloves garlic, peeled and chopped
A little oil for browning the beef
2tbsp plain flour
2 tbsp paprika
Salt and freshly ground pepper
Juice of 1/2 lemon
1 can dark stout
1 tin chopped tomatoes
100ml soured cream

Pre-heat the oven to 140C

Toss the meat in flour (either in a bowl or a polythene bag) shake off any excess flour.

Heat the oil in a large casserole over a medium heat  Brown the meat in batches.  Removing it from the pot to a separate bowl after each batch.

Add a little more oil to the pot and cook the chopped onion until softened, stirring frequently, put in the garlic and cook for a further 2 minutes.

Put the beef back into the casserole and add the paprika, stir to combine.

Add the stout and tinned tomatoes, stir and bring up to a simmer. 

Season with salt and pepper.

Place in the oven for 2 1/2 hours.  Remove from the oven and stir in the soured cream.

For the doughballs

50g suet
100g self-raising flour
1 tbsp chopped parsley
1 tsp chopped mint
2 tbsp chopped coriander
5 tbsp cold water
Salt and pepper

Place the suet, flour and herbs in a bowl, add the water and mix to a soft dough.

With floured hands shape the dough into 8 rounds.

Place them in the casserole and put the lid on.  Cook, either in the oven or hob, over a low heat for 20 minutes.

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