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
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.