My final blog of the year on the last day of the year! I’m hoping to end the year in the same way I want to live the next one and a part of that is cooking nice, healthy food that I will continue to write about. Maybe this time next year I will see that my cooking is progressing with evidence on here!
The reason for this recipe is that we had a lot of beef in the freezer as we bought part of a cow a while ago and are still working our way through it! Also I got a new recipe book over Christmas that I wanted to try out. It is called Little Paris Kitchen. I was not too keen on the idea of this book/programme to begin with as it seemed too similar to my “Creations from la cuineta” but I soon realised there was room in the world for both of us and sucuumbed to the fact she has some really nice recipes!
I started the 3.5 hour journey of this recipe by browning the flour dusted stewing meat in batches and removing. Then I added the lardons, garlic, onions, herbs and spices to the same pan and cooked until golden brown.
I put the browned meat back in and also added the wine, water, tomato paste and sugar. Seeing so much wine at this point was a difficult stage in the process what with having a monster wine hangover from the previous night!
I stirred everything together and then cooked gently on the hob for 3 hours (although you can put in the oven on 150 degrees if you prefer).
For the dumplings, I used a baguette from the previous day and cut into small cubes before adding the hot milk and mixing together. After leaving it (covered) for 15 mins, I seasoned with nutmeg, salt, pepper, parsley, egg and 1 tablespoon of flour (if the mixture seems too sticky you can always add a bit more flour at this stage). I really helpful tip in this recipe was to wet your hands before making the mixture into the dumplings. With the ingredients I used, I was able to make 8 dumplings which I then put in a airtight container in the fridge ready for cooking.
20 mins before the stew was ready I chopped 150g of mushrooms and added to the pan.
For the dumplings, I heated some butter and browned them on each side (approximately 5 mins cooking time). This part was quite fiddly to get all the areas covered and without burning my fingers too much!
So despite fighting with the hangover I managed to complete this recipe within the 3.5 hours it required. As you would hope, after cooking for that long, the food was great! Very tasty and it was a nice combination with the dumplings. I had never made dumplings before and they are still not my favourite thing but having that bread consistency with the sauce is quite complimentary.
So to anyone reading this, silent or otherwise, I wish you a very happy new year!!! Thanks for reading 🙂
- 500g stewing beef (fricando)
- 2 tablespoons of plain flour
- 2 tablespoons of oil
- 150g lardons
- 10 shallots, peeled
- 2 gloves of garlic crushed until flat
- 1 bay leaf
- 1 teaspoon of parsley
- 1 teaspoon of thyme
- 1 teaspoon of rosemary
- 3 cloves
- 10 peppercorns, crushed
- 500 ml of red wine
- 300 ml of water
- 1 tablespoon of tomato paste
- A pich of sugar
- 150g of mushrooms
- 150g stale baguette
- 200 ml milk
- A pinch of nutmeg
- Salt and pepper
- 1 tablespoon of parsley
- 1 egg
- 1-2 tablespoons of plain flour
- A knob of butter for frying