Mince & dumplings?!
Answers: how would you make your mince, for mince & dumplings?
500g lean beef mince
1 large onion chopped
1 tsp worcestershire sauce
1 tsp mustard
3/4 pint of stock (I use a low sodium stock cube... all you do is put it in a pyrex jug and add boiling water and stir it a few mins later. thats stock folks)
gravy granules
1 tbsp extra virgin olive oil
Lets do the mince first
In a large saucepan heat the oil.
Fry the onions on a medium heat for 2 mins
Add the mince and carry on cooking until browned (more like grey if you ask me... the main thing is the meat ain't pink anymore)
Add the worcester sauce and mustard and stir in.
Pour the stock in the mix stir a few times
Add the gravy granules (stirring in gradually)and let the mixture simmer very gently
fry it with an oxo,onions and tomatos....
i put it all in the oven to cook with onions, gravy stock, mince, garlic and carrots. When cooked add the dumpling on top.
Yum
I would form the mince into little balls, roll in seasoned flour, fry to seal before adding to the casserole or stew.
Dont make mince. I know some people do. I buy the best quality lean mince . put it in a saucepan with some water and heat , not boil. for ten minutes to extract fat etc. Strainn into a casserole dish . add chopped onions and herbs as required. Some people add veg such as peas or carrots , others do the veg separately. I add a cup of bisto gravy , perhaps more depending on volume of mince. Cook in oven 3/4 hours medium. About 30 mins. before serving add suet balls (dumplings) to cassserole. keep covered/. Put potatoes and other veg on. Then serve. Lovely dinner, especially on a cold day.
LOL...I now feel starving (mouth, dribble-dribble)
The first answer is the best so for, it's about the same as I do it.
Hope you enjoy your meal.
i would cook it up in a stock and add onions,tomatoes,mixed vegetables, and pulses and grains and minced garlic then make homemade herby dumplings
I vary the way I make my mince but there is only one way I can make my dumplings due to my my daughters intolerance of animal fat. And before you all tell me there is animal fat in meat there is a lot more fat in the dumplings than in a small portion good lean meat . Anyway I use Sunflower spread instead of suet. Try it whether anyone has any food intolerances or not the sunflower spread tastes so much nicer. Oh and just for the record the veg. suet tastes vile.
I would just simply put the best mince in water break it up add salt, pepper, oxo cube and a diced carrot cook for 30 Min's on the hob then add the dumplings which I make from veg suet cover and simmer till cooked.
Mince and Dumplings
A traditional Scottish meal - often served with oatmeal stuffing, greens and mashed potatoes.
Ingredients for mince:
a little sunflower oil
1 onion, chopped
2 or 3 carrots, diced
Approx 2 cups of frozen vegemince or re-hydrated dried soya mince
About 1 cup of water or stock
Dash of soy sauce
1 fresh bayleaf or half a teaspoon of dried bayleaf
salt and pepper to taste
For the dumplings:
100g/4oz self raising flour
50g./2oz hard vegetable margarine or vegetable suet, broken into small pieces
1 teaspoon of dried herbs (optional)
a little salt
water to mix to a dough (about a quarter cup)
Fry the onion and carrot in the oil for a few minutes. Add the mince, water, seasoning and soy sauce. Make small tears in the bay leaf and place in the pan with the other ingredients (alternatively add dried bay). Bring to the boil and turn down to simmer. For the dumplings: rub the fat into the flour, add herbs if using and salt. Gradually add water and mix until you have a workable dough. Form into about 10 small balls and place in the simmering pan of mince for about 20 minutes until cooked. If the pan of mince is quite shallow you may need to turn the dumplings halfway through cooking. If you used a fresh bayleaf you should remove it before serving (though I have sometimes forgotten and had no complaints!!).