Aaargh! We always find very difficult to buy gifts for dad. His usual answer when asked what he might like is, “Don’t go wasting your money on me love.” Sweet, but infuriating. Anyway, we settled on a couple of bottles of lovely red wine which always go down a treat. Mr Lovely has gone the alternative route and is taking his dad to see a gig next week. Rock on.
We’re getting in a little early and will be cooking dad dinner tomorrow night – chilli beef with cheesy dumplings. Seems like a suitably manly meal to celebrate all things ‘dad’. We thought we’d share this recipe with you in case you wanted to make it for Sunday lunch.
Chilli beef with cheesy dumplings (serves 4)
1 tbs olive oil
660g lean beef blade steak, fat trimmed and cut into 3cm cubes
1 medium brown onion, chopped
2 garlic cloves, crushed
2 tsp Mexican chilli powder
400g can diced tomatoes
1/2 cup beef stock
1 small red capsicum, cut into 1.5cm pieces
1 1/4 cups self-raising flour
1/4 cup finely grated parmesan cheese
1/2 cup reduced fat milk
- Pre-heat oven to 160 degrees or 140 for fan forced. Heat half the oil in a deep non-stick frying pan over high heat. Add half the beef and cook, stirring for three minutes or until browned. Transfer to a 1.6 capacity oven proof casserole dish. Repeat with 1 tsp of the remaining oil and beef.
- Heat remaining oil in pan over medium heat. Add onion and cook, stirring for 5 minutes or until soft. Stir in garlic and chilli powder ad cook, stirring for one minute or until fragrant. Stir in tomatoes, stock and capsicum and bring to the boil. Pour stock mixture over beef. Cover dish and bake for 1 hour, then increase heat to 190 or 170 for fan forced.
- Meanwhile, to make dumplings, use fingertips to rub margarine into flour in a large bowl. Stir in parmesan, then make a well in the centre and add milk. Using a flat blade knife, mix together until ingredients are equally moistened. Gather dough together and roughly shape into 12 balls.
- Carefully uncover casserole dish and place dumplings on top of beef mixture. Bake, uncovered, for 15 minutes or until dumplings have risen and are golden brown. Serve with green vegetables.
Yummy! Have a lovely weekend. x.