Mince and Dumplings
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Prep Time
15 MINS
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Cook Time
1 HR 10 MINS
- KCals 369
- Carbs 34G
Ingredients
- 1 medium onion peeled and diced
- 2 garlic cloves peeled and crushed
- 2 large carrots peeled and finely diced
- 500 g 5% fat minced beef
- 400 ml rich beef stock (1 rich beef stock pot dissolved in 400ml boiling water)
- 400 g tin of chopped tomatoes
- 2 tbsp Worcestershire sauce or Henderson's relish
- 1 tbsp tomato puree
- 1 tsp dried mixed herbs
- salt and freshly ground black pepper to taste
- low-calorie cooking spray
For the dumplings
- 100 g self-raising flour
- ¼ tsp baking powder
- 2 medium egg yolks
- 3-4 tbsp cold water
Instructions
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Spray a casserole dish or large saucepan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic and carrots and cook gently for 10 minutes until softening and golden.
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Add the minced beef and break it up with a wooden spoon. Cook for 4-5 minutes until browned on all sides.
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Add the stock, tomatoes, Worcestershire sauce or Henderson's relish, tomato puree and mixed herbs. Cover and simmer gently for 30 minutes until the carrots are tender, then season with salt and freshly ground black pepper, to taste.
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While the mince is cooking, start to make the dumplings by sifting the flour and baking powder into a small bowl. Season with a little salt and black pepper, then add the egg yolks and mix slightly with a fork. Using your fingertips, rub in the egg yolk until the mixture resembles breadcrumbs.
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Add 3-4 tbsp of cold water, a little at a time, and stir with a round-bladed knife until it comes together to form a dough. You will need a firm dough that's not too wet, so the amount of water you need will depend on the size of your egg yolks. Shape the dough into four equally-sized dumplings and set aside in the fridge for later.
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After the mince has been simmering for 30 minutes, place the dumplings on top and replace the lid. Simmer for a further 20-25 minutes until the dumplings have puffed up and the mince and gravy is thick and rich. Serve.