Dumplings for Stew or Casserole

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  • 1 cup dried breadcrumbs
  • 1 cup self-raising flour
  • 75g soft butter
  • salt and freshly ground black pepper
  • 1 tablespoon chopped parsley
  • 1 egg
  • 2 teaspoons horseradish sauce (optional)
  • 1/4 cup milk



Mix breadcrumbs and flour in a bowl, rub butter in to make a coarse crumb mixture. Add salt and freshly ground black pepper and parsley. Add egg, horseradish and enough milk to form a dough. Knead until smooth. Roll into small balls and after beef has cooked for one hour place dumplings on top of meat. Cover and cook for a further hour.


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