Classic dumplings, potatoes and onions extend the beef in this German stew.
Cooking time: 1 hour 45 minutes
6 tablespoons oil
1 1/2 pound chuck steak, cut into 1 inch cubes
2 cups beef stock
1 bay leaf
1 teaspoon vinegar
freshly ground black pepper
4 medium-sized potatoes, cubed
2 large onions, thinly sliced
chopped parsley to garnish
FOR THE DUMPLINGS
2 cups flour
1 teaspoon salt
pinch of grated nutmeg
2 eggs, beaten
3/4 cup milk
1. Heat 4 tablespoons of the oil in a saucepan. Add the beef cubes and brown on all sides. Add the stock, bay leaf, vinegar and seasoning and stir well.
2. Bring to the boil, then cover the pan and simmer for 30 minutes.
3. Add the potatoes and simmer for a further 45 minutes or until the meat is tender.
4. Meanwhile, make the dumplings. Sift the flour, salt and nutmeg into a bowl. Beat in the eggs, then gradually beat in the milk to make a smooth batter. Set aside for 10 minutes.
5. Drop walnut-sized spoonfuls of the dumpling batter into a pan of boiling water.
6. After the dumplings rise to the surface, cook them for 3 minutes. Drain well.
7. Stir the dumplings into the stew and cook for a further 10 minutes.
8. Meanwhile, heat the rest of the oil in a frying-pan. Add the onions and fry until golden brown.
9. Drain. Garnish the stew with the onions and chopped parsley.