The traditional Bohemian diet was full of hearty meaty casseroles and bakes, accompanied by assortments of potatoes, pasta, rice and dumplings. It was delicious fare for meat eaters, but I doubt that any of those recipes would have received the Heart Foundation’s Tick of Approval.
I rarely make those sorts of meals now, and when I do I squeeze in extra vegetables and serve with salad. But this has been a cold wet and windy winter, and sometimes an old fashioned hearty baked meal like this is just the thing.
- 2 T olive oil
- 800 g chuck steak
- 1 onion, finely chopped
- 3 garlic cloves
- 1 lg carrot, diced
- 1 lg red capsicum, diced
- 2 stalks celery, sliced
- 1 T sweet paprika
- 1/4 t carawayseeds
- 400 g can diced tomatoes
- 3/4 c chicken stock
- 1 lg potato
- 2 T butter
- 2 T milk
- 1/4 c self-raising flour
- 2 T parmesan
- 2 T finely chopped flat parsley
Heat oil in large saucepan over medium-high heat. Brown the steak in batches and place in slow cooker. Set cooker to low while preparing remaining ingredients. Saute onion, carraway seeds, paprika and garlic in saucepan for 2 minutes, and add to slow cooker. Add carrot, capsicum, celery, tomatoes and stock to cooker. Put the lid on the cooker and leave to cook for about 2 hours or until beef is tender.
Remove lid from cooker but leave the heat on. Preheat oven to 180C.
Peel and chop potato. Boil until soft and drain. Mash with butter and milk. Season to taste, and stir in flour, parmesan and parsley.
Divide beef mixture into 4 or 5 individual baking dishes. Top with spoonfuls of potato dumplings. Spray with oil and bake for 20 minutes or until dumplings are golden.
Adapted from Australian Good Taste July 2012.