Grandma’s Meat and Dumpling Casserole
"This recipe is one I remember with great fondness. My grandmother would make up a big pot, with a cheap cut of lamb (that is the national meat of Wales!) , pile in loads of carrots, swede, turnip, mushroom, and then top the casserole with these dumplings. They would start off their life as golf ball sized blobs floating on the top of the casserole, and then 2 hours later, they would have expanded nearly double in size...."
INGREDIENTS
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1 lb or 500 g cheap cut lamb or beef cubed
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1 onion chopped
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3 cloves garlic chopped
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2 large carrots (peeled and sliced into chunks)
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swede/ rutabagas / turnip/ other root vegetables (Whole baby onions if you like them!)
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handful of mushrooms (whole or cut smaller)
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2 tablespoons olive oil
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1 1/2 Tablespoons flour
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2 Leaves Bay
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2 Tablespoons Tomato Puree
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1 Tablespoon balsamic Vinegar
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1 in stock cube dissolved 2 1/2 cups / 500 ml boiling water
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1 teaspoon thyme / rosemary / tarragon - you choose your favourite.
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Salt & Pepper to season
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Fresh parsley for garnish.
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1 cups & 1/2 or 200 g Plain (All Purpose Flour)
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1 teaspoon & 1/2 baking powder
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If using Crisco (Please freeze it until it is hard enough and then grate it using the large holes on your grater (so it's shredded).)
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Pinch of salt
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5 - 8 Tablespoons cold water.
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