Stew-Pie

Sunday Lunch... always the kicker!! What to make? It is somewhat of a tradition to eat a decent Sunday lunch, to the point of completely stuffing yourself, and then falling down somewhere for that well-deserved Sunday afternoon "nap"... mostly just waiting for the food to settle and a little space to open up in the very stretched stomach for that sought after Sunday Dessert... 
Well, I decided on a stew thing. With dumplings. So it's almost a pie, too... It's so delicious, you won't care what it is called - as long as you can make it again!!

Preparation time: 30min
Cooking & Baking time: 100min
Difficulty Level: Easy
Serves: 5

Ingredients

500g stew meat / goulash
2l water
1 cube beef stock
1tbs balsamic vinegar
3tbs soya sauce
potatoes - 1 per person
small pickle onions - 2 per person
8 whole cloves
3 bay leaves

Method

Put the meat in a pot - preferably one that is oven proof as well, again I used my cast iron pot.

Dissolve the beef stock in 1 litre of the water and add to the meat. Add the vinegar and soya sauce. Cover and cook for about 40min.

Add the other litre of water, the cloves, bay leaves, potatoes and onions.

 Cover and cook for another 30min.

Make the dumpling dough*, scoop over the meat. 

Cook covered in the oven at 160degrees C for about 30min, until the dough is done.

Serve and enjoy!!

I made cauliflower and broccolli with cheese and cream to go with the dish. It wasn't even necessary for rice!! The meal was filling, delicious - and healthy! Of course, for the low carb version: don't add the dumpling dough. But if your family loves it (like mine), make it, just don't dish the dough up for you.

Yours in oil and veggies

Risch

* Find the Dumpling Dough recipe on this blog.