Beef casserole with tomato dumplings - Contented PG 52

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 548.4
  • Total Fat: 18.4 g
  • Cholesterol: 120.0 mg
  • Sodium: 661.9 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 49.9 g

View full nutritional breakdown of Beef casserole with tomato dumplings - Contented PG 52 calories by ingredient
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Number of Servings: 4


    Onions, raw, 1 medium
    Mushrooms, fresh, 200 grams
    OXO - Beef Stock cube - 1 cube, 1 serving
    Watties - Tomato paste, 30 gram(s)
    Champion standard white flour, 15 gram(s)
    Thyme, ground, 1 tsp
    Champion Self raising white flour, 180 gram(s)
    Flora - Salt reduced spread, 40 gram(s)
    sun Dried Tomatoes, 20 gram(s) (Soaked in boiling water, drained and chopped).
    Pams extra slim milk - Green top, 125 gram(s)
    Parsley, dried, 1 tsp
    Beef, top sirloin, 538 grams


Preheat oven to 170 degrees C.
Spray a large non-stick fry pan with oil and heat over high heat.
cook the beef for 4 mins or until browned.
Transfer to a casserole dish.
Add the onion and mushrooms to the fry pan.
Cook stirring for 5 mins or until softened.
Combine the tomato paste and plain flour in a small bowl and add to the onion mixture, stirring continuously.
Cook for 1 min then add the stock and thyme.
spoon onion mixture into the casserole dish and stir to combine.
Cover tightly and bake for 1 1/2 hours.

Sift the self raising flour into a large bowl.
Using your fingertips, rub in the spread until the mixture resembles fine breadcrumbs.
Stir in the sundried tomatoes and parsley.
Make a well in the centre and pour in the milk.
Using a knife mix the ingredients until a slightly sticky dough forms.
Drop 1 dollop of the dumpling mixture evenly over the casserole to cover.
Bake for 20 mins or until the dumplings are cooked and golden.

Serving Size: 4

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