For the Stew:
45ml of oil
1kg of stewing beef
1 large onion, peeled and chopped
3 medium carrots, peeled and sliced
3 medium potatoes, peeled and cubed
2 beef stock cubes
500ml of boiling water
30ml of vinegar
32g of minestrone soup (1/2 packet)
32g of brown onion soup (1/2 packet)
500ml of warm water
3 courgettes, thickly sliced

For the Dumplings:
500ml of Sasko Cake Flour (250g)
15ml of baking powder
5ml of salt
80ml of chopped parsley
30ml of oil
2 large eggs
125ml of milk

1. Heat the oil in a large pot and fry the beef in batches until nicely browned. Remove from the pot.
2. Add the onions to the pot and fry until soft. Add the carrots and potatoes.
3. Dissolve the stock cubes in 500ml of boiling water.
4. Return the beef to the pot with the hot stock and simmer for 1 – 2 hours until the meat is tender.
5. Mix the vinegar and soup powder together with 500ml of water. Pour into the pot and simmer to thicken for 5 – 10 minutes, stirring occasionally. Add the courgettes and season to taste.
6. Sift the flour, baking powder and salt together. Add the chopped parsley.
7. Whisk the oil, eggs and milk together in a separate bowl.
8. Pour the milk mixture into the flour and mix until smooth.
9. Dollop spoonfuls of the sticky batter onto the stew.
10. Cover the pot and allow the dumplings to cook for 10 minutes.
11. When the dumplings are ready they will have doubled in size and will be springy to touch.

This stew can be made with lamb cubes or chicken pieces.

Get more yummy recipes and baking tips at Sasko Flour