Beer-braised beef with cheddar dumplings
Goulash-based dishes are perfect for the slow cooker, and the meat melts in your mouth. We added perfectly soft beer-braised beef and cheddar dumplings, which have a texture similar to fresh buns - so they're good even cold. You'll love beer-braised beef and cheddar dumplings in the slow cooker as much as we do.
Ingredientes · Raciones For 4 people
- 700 g of slush
- 4 tbsp plain wheat flour
- 1 onion
- 200 ml dark beer
- 150 g mushrooms
- 2 cloves garlic
- 2 sprigs thyme
- 2 pcs bay leaves
- 500 ml beef broth
- 2 tsp brown sugar
- 2 tsp Kremz mustard
- 4 tbsp tomato puree
- 1 tsp Worcestershire sauce
- 125 g plain wheat flour
- 1 tsp baking powder
- 50g butter
- 30 g cheddar
- 1 tbsp chives
Método · 6 h 55 min
- Season the beef with salt and pepper and coat in 2 tablespoons of flour. Heat a little oil in a frying pan (or directly in a pot if your appliance model allows it) and fry the onion until translucent. Remove it, add oil in several batches, fry the meat until brown and set aside. Pour the beer into the pan and cook for a few minutes at a higher temperature to boil off some of the alcohol and dissolve the toasted grains. Then set aside.
- Add the browned onions and meat, mushrooms, garlic, thyme, and bay leaves to the slow cooker. Dust with the remaining flour and stir. Mix together the beer from the pan with the stock, sugar, mustard, and puree and pour over the meat (or simply add the ingredients to the pot with the beer). Cover and set the cooker to low for 6 hours. Once cooked, remove from heat and season with Worcestershire sauce and stir.
- Before finishing the meat, prepare the dumplings. Preheat the oven to 160 °C. Pour the flour into a bowl and mix with the baking powder. Grate the hardened butter into the flour. Add the cheese, chives and a little salt, carefully pour in about 3 tablespoons of water to create a soft and pliable dough. Divide into 8 equal parts and roll out round dumplings. Place them, spaced apart, on a baking sheet lined with baking paper and bake in the preheated oven for about 20 minutes until golden brown. Serve with the beef in beer; you can garnish with spring onions or chives.