ingredients
serves 6
5 cups beef stock
1 onion, chopped
2 medium-sized carrots, diced
1 medium-sized potato, diced
1 celery stick, chopped
1/2 cup cooked beef, diced or shredded
salt
freshly ground black pepper
for the dumplings
1/2 cup self rising flour
salt and freshly ground black pepper
1 cup fresh breadcrumbs
1/4 cup shredded suet
1 teaspoon dried mixed herbs
1 small egg, beaten
method
1. First make the dumplings. Sift the flour and seasoning into a bowl. Add the breadcrumbs, suet and herbs and mix well, then bind with the egg. Shape into walnut-sized balls.
2. Put the stock in a saucepan and bring to the boil. Add the vegetables and simmer for 5 minutes. Add the dumplings, cover the pan and simmer for a further 10 minutes.
3. Stir in the beef and seasoning and simmer, uncovered, for a final 5 minutes.
