Peppered veal and mushroom stew with chive dumplings
9
Points®
Total Time
8 hr 20 min
Prep
20 min
Cook
8 hr
Serves
4
Difficulty
Moderate
Add some dumplings atop this rustic veal stew as the tops become crispy but the centre remains soft and doughy – perfect for soaking up the peppery tomato based sauce.
Ingredients
Veal leg steak, raw
650 g, diced
Garlic
2 clove(s), thinly sliced
Brown onion
2 medium, coarsely chopped
Canned diced tomatoes
400 g
Tomato paste
2 tbs
Salt-reduced liquid beef stock
¾ cup(s), (185 ml)
Mushrooms
200 g, button variety
Swiss brown mushrooms
200 g
Fresh thyme
1 cup(s), 6 fresh thyme sprigs, plus 1 tbs extra leaves chopped to serve
White self-raising flour
⅔ cup(s), (100g)
Reduced fat oil spread
30 g
Grated parmesan cheese
25 g
Skim milk
⅓ cup(s), (80 ml)