18. Meat and Vegetable Stew With Parsley Dumplings
Ingredients
for the dumplings :
- 2/3 cup parsley, finely chopped
- 50 grams homemade bread crumbs
- 1 egg
- 30 grams butter, room temperature
- Grated lemon zest
- 1 pinch of nutmeg
- 1 pinch of salt
for the stew:
- 20 grams butter
- 1 tablespoon oil
- 1 onion, finely chopped
- 400 grams beef (or other meat of your choice) cut into small cubes
- Handful of broccoli flowers
- Handful of cauliflower flowers
- 2 carrots, cut into cubes
- 1 celery stalk, sliced
- 1 bay leaf
- 1 pinch of nutmeg
- 5 tablespoons flour
- 2 meat or vegetable stock cubes
- 200 milliliters cream
- Chopped parsley for sprinkling
Instructions
- Mix all the ingredients for dumplings by hand or in a food processor until well combined.
- Form 24 small marble sized dumplings (or bigger if you wish), rollin some flour, set aside and refrigerate.
- Sauté onion in butter and oil for few minutes.
- Add meat, stir, sauté until golden.
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Stir in broccoli, cauliflower, carrots, celery, bay leaf and nutmeg.
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Sprinkle with 2 tablespoons of flour, stir.
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Add enough water to cover meat and vegetables and cook for 40 minutes on low heat, half covered, until meat is tender. Add some water from time to time, stir.
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Add stock cubes and 1l water, bring to boil.
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Thicken stew with 3 tbs of flour paste (mix flour with cold water to get a creamy paste), cook for few more minutes.
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Add parsley dumplings and cook for 10 minutes.
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Remove bay leaf from the stew.
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Stir in cream, sprinkle with some chopped parsley and serve.
