Author: Epicurus.com Kitchens
Recipe type: Beef
- 700 g chuck steak or blade or neck of beef
- 2 Tablespoons dripping
- 3 medium-sized onions (300 g approx)
- 3 Tablespoons plain flour
- 625 ml water
- 1 teaspoon vinegar
- salt and pepper
- For the Savoury Parsley Balls:
- 1 Cup (110 g) plain flour
- 1/4 teaspoon baking powder
- 4 1/2 Tablespoons shredded suet
- 1 Tablespoon finely chopped parsley
- 1/4 teaspoon dried mixed herbs
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 egg or 3 Tablespoons milk
- to make the stew
1. Wipe the meat and trim off any excess fat. Cut the meat into 5cm cubes.
- Heat the dripping in a stew pan and fry the meat in it until browned on all sides.
- Remove the meat and put to one side.
- Skin and slice the onions. Put them in the pan, and fry gently until light brown.
- Add the flour, and cook, stirring until browned.
- Mix in the water and stir until boiling.
- Reduce the heat to simmering point. Add the vinegar and seasoning to taste.
- Return the meat, cover the pan, and simmer gently for 1 1/2 hours.
- Pile the meat in the centre of a warmed serving dish, pour the gravy over it and arrange the parsley balls (see below) neatly round the base.
- to make the parsley balls
1. Sift the flour and baking powder into a bowl.
- Add the suet, herbs, salt and pepper, and mix together.
- Beat the egg, if used, until liquid and bind the dry ingredients together with the beaten egg or milk to form a stiff dough.
- Divide the dough into 12 equal pieces and roll each into a ball.
- Heat the stew to boiling point and drop in the balls.
- Reduce the heat and simmer for a further 30 minutes with the pan half covered.