A HEARTY TRADITIONAL RECIPE THAT’S PERFECT FOR WINTER NIGHTS

INGREDIENTS

340G TIN CORNED BEEF
4 LARGE CARROTS
4 LARGE POTATOES
1 LARGE ONION
GRAVY GRANULES
300G PLAIN FLOUR
150G BUTTER
DASH OF MILK
SALT AND PEPPER

RECIPE

1. PEEL AND CHOP THE CARROTS – I LIKE TO CHOP MINE SMALL BUT DO THEM TO HOWEVER YOU LIKE
   
2. PEEL AND CUT THE POTATOES INTO SMALL CUBES
   
3. PEEL AND CHOP THE ONION
   
4. FRY THE ONIONS IN A FRYING PAN WITH A LITTLE OIL OR BUTTER TILL SOFT
   AT THE SAME TIME GET THE CARROTS AND POTATOES BOILING IN A PAN
   
5. NOW MAKE THE DUMPLINGS-
   MIX THE FLOUR AND BUTTER TOGETHER AND THEN ADD A DASH OF MILK TO BRIG IT TOGETHER TO MAKE A DOUGH.
   
   
6. ADD THE SOFT ONIONS TO THE POTATOES AND CARROTS AND KEEP COOKING UNTIL THE CARROTS AND POTATOES ARE STARTING TO GO SOFT. NOW ADD THE TIN OF CORNED BEEF – I LIKE TO CUT IN INTO ROUGH CHUNKS. GIVE IT A GOOD STIR (YOU MAY NEED TO TOP THE PAN BACK UP WITH HOT WATER TO THE TOP)
   
7. NOW ADD IN SOME GRAVY GRANULES AND STIR.
   ADD SOME SALT AND PEPPER.
   KEEP ADDING GRAVY GRANULES SLOWLY TILL THE STEW BECOMES THICKER AND THEN TURN OFF THE HEAT.
   
8. ADD THE STEW TO A CASSEROLE DISH AND ROLL THE DOUGH UP INTO BALLS AND PUT THEM ON TOP OF THE STEW. BAKE IN THE OVEN FOR 25-30 MINUTES ON 170° FAN)
   
9. ENJOY! DELICIOUS SERVED WITH BREAD FOR DIPPING

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