Beef Potjie With Hand-Rolled Dumplings
The dumplings topping this beef Potjie are a fun way to add extra bulk to the meal so that you can cook the entire meal in one pot without worrying about any extra accompaniments like rice or pap.
Prep Time35 minutes
Cooking Time165 minutes
30 ml cake flour
10 ml smokey paprika, plus 5 ml extra
2 kg beef stewing meat, cut into bite sized pieces
60 ml oil
30 ml butter
2 large onions, finely chopped
5 ml dried mixed herbs
salt and black pepper to taste
250 ml beef stock (plus extra, if necessary)
60 ml tomato paste
½ packet brown onion soup powder
1 punnet button mushrooms
200 ml self-raising flour
5 ml paprika
3 ml salt
30 ml dried mixed herbs, finely chopped
60 ml butter
50 – 60 ml cold water
Place the Flour, Paprika and Meat in a plastic bag and shake until the Meat is well coated with Flour.
Heat the oil and butter in the pot and fry the floured meat to brown and remove Meat from Potjie.
Add the onions to pot and fry until translucent.
Place meat back in pot. Season well, adding the extra paprika.
Mix the stock and tomato paste and add to the pot. Cover and simmer for about 1½ hours, stirring occasionally, and topping up with additional stock if necessary.
Once the meat is tender, add the soup powder, dried herbs and stir well.
Add the mushrooms, stirring in well.
Check liquid level and adjust if too dry by adding extra water.
Add dumpling dough, taking care to allow space between the balls. Cover and simmer for about 20 minutes, or until dumplings are cooked and risen.
Sift the self-raising flour, paprika and salt.
Add the herbs and rub in the butter until the mixture resembles fine crumbs.
Using a spatula, cut in just enough water to form a soft, pliable dough.
Divide the dough into 6 – 8 equal pieces and roll each into a ball with the palms of the hands.
Place the balls on top of the meat mixture, cover with the lid and cook for a further 20 minutes, or until the dumplings are well-risen and cooked through.