Recipe: Good Old Fashioned Ground Beef and Dumplings for the Colder Spring Days

Recipe: Good Old Fashioned Ground Beef and Dumplings for the Colder Spring Days

I am very happy that the sun is shining; the light is expanding and spring has finally arrived. The problem is that it is still very cold. ‘Never throw a punch until May is out.’ My advice, don’t trust a salad either. I tried to eat less and lighter, avoiding sweets and chocolates, but it backfired spectacularly.

What I really fancy is minced meat and tatties, with fluffy, tasty dumplings floating on top. And why not? They are tasty filling and comfortingly fattening.


1 tablespoon vegetable oil

600 g of the best Scottish steak minced

1 tablespoon Worcester sauce

1 tablespoon of plain flour

I large onion, finely chopped

2 large carrots, peeled and sliced

200 ml of hot water or beef broth

sea ​​salt and black pepper

browning sauce


Choose a heavy-bottomed saucepan. Heat the oil. Add the minced meat little by little, separating it with a wooden spoon and turning it over the heat so that it has a chance to brown.

Add all the minced meat and brown well. Taking time at this stage really brings out the flavor of the meat. Season the meat well and add the Worcester sauce and stir. Add the flour to thicken the minced meat.

Now add the chopped onions, sliced ​​carrots and add enough hot water or beef broth to cover the ground beef.

Stir everything together, loosening any flour that has stuck to the pan. Lower heat and simmer for 30-40 minutes until minced meat is tender.

Add more hot water if needed, there should be enough to make a thick sauce. Finish thickening the ground beef by adding 1-2 tablespoons browning sauce according to package directions. Check seasoning.

Prepare the dumplings while the meat is cooking.

250 g self-rising flour

sea ​​salt and freshly ground black pepper

125 g crumbled beef suet or cold unsalted butter

fresh herbs to taste; chopped parsley, fresh sage or even chives.

2 scant tablespoons

of cold water


Sift the flour into a bowl and add the seasoning. Add the grated tallow or butter and use your fingers to rub the fat into the flour to form a crumb effect.

Add any additional flavoring at this stage. Now add enough cold water to be able to bind the mixture into a dough.

Flour your hands and roll

plum-sized pieces of the mixture into balls.

To cook the dumplings, simply place them on top of the simmering ground beef and steam with the lid on over low heat for 15-20 minutes.

Serve with steaming mounds of buttered mashed potatoes.

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