Heat the oil in a large saucepan and fry the onions until lightly browned. Transfer them to a plate using a slotted spoon. Cook the meat, a few pieces at a time until brown. Remove
Blend the flour with the remaining juices and stir with a wooden spoon until a rich brown color develops. Remove from the heat and gradually stir in the stock, allowing it to return to the boil and thicken, stirring constantly.
Add the seasoning and garlic, veggies, onions and meat. Bring to boil, cover and simmer for about 1 1/2 hours.
Meanwhile, prepare the dumplings by mixing the flour, salt, baking powder, herbs and fat together adding sufficient cold water to make a soft dough. With wetted hands, form 10-12 small dumplings, which will swell on cooking
Remove the lid of the casserole, check the seasonings, and add the dumplings. Bring back to boil and allow the liquid to gently simmer while the dumplings cook. If the liquid reduces too much, add a little extra water and continue to cook until the dumplings have nearly doubled in size.
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|Serving Size: 1 Serving (527g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 225mg||8 %|
|Potassium 491.3mg||13 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 15.4g|
|Protein 4.1g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 133
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