Serves 4 – Preparation time about 30 mins – Cooking time 1 ½ hours

Ingredients

• 1 kg diced braising steak
• 2 x 15ml spoons olive oil
• 2 cloves garlic, crushed
• 300g pack shallots, peeled
• 250g smoked bacon, chopped
• 350ml red wine
• 3 carrots, peeled and cut into 1cm slices
• 15g fresh thyme, remove from stem and chop
• 2 beef stock cubes, made up with 750ml boiling water
• 2 x 150g packs button mushrooms, wiped
• 3 x 15ml horseradish sauce
• 1 x 5ml spoon gravy browning
• 2 x 15ml spoons tomato puree
• Salt and freshly ground black pepper

For the dumplings:

• 200g self raising flour
• 100g suet
• 100ml water
• black pepper

Preheat oven to 190c, 375F, Gas mark 5

Heat half the oil in a pan add the steak and cook until browned, then put into a large casserole dish.

Add the remaining oil to the pan, garlic, shallots, bacon, carrots and thyme and brown over a medium heat, then add to the casserole dish with the meat.

Stir in the stock, wine and horseradish sauce, cook in the preheated oven for about 30 mins, then add the tomato puree, gravy browning and season to taste, continue cooking for a further 30 mins.

For the dumplings mix together the flour, water and black pepper to form a soft dough, divide mixture into 8 pieces and roll into balls.

Remove the casserole from the oven, add the mushrooms and dumplings and cook for a further 30 mins. Serve immediately.

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