Beef Hotpot with Herb Dumplings

Ingredients

• Mushrooms

  White, raw

  ⅔ cup, pieces or slices or 47g

• Butter

  Unsalted

  40g

• Sunflower oil

  Linoleic (less than 60%)

  2 tbsp or 27g

• Pancetta

  Deli Italian Specialties - Wegmans

  115g

• Beef steak

  Tenderloin, separable lean and fat, trimmed to 0" fat, select, cooked, broiled

  900g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

• Beer

  Alcoholic beverage, regular, all

  16 fl oz or 475g

• Beef stock

  Soup, home-prepared

  2 cup or 480g

• Shallots

  Raw

  8 shallot (medium) or 340g

• Mushrooms

  White, raw

  175g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Thyme

  Spices, dried

  ¼ tbsp, leaves or 0.7g

• Wheat flour

  Whole-grain

  115g

• Beef suet

  Variety meats and by-products, raw

  50g

• Salt

  Table

  ½ tsp or 3g

• Mustard seed

  Spices, ground

  ½ tsp or 1g

• Parsley

  Raw

  1 tbsp or 4g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

Directions

1. In frying pan, melt half the butter with half the oil
2. add pancetta and quickly brown then remove them to clay pot or casserole dish
3. add beef to frying pan and brown then transfer to pot
4. sprinkle flour into the fat remaining in the frying pan and stir well
5. stir the beer and beef stock into the flour and bring to a boil stirring constantly
6. season well and pour into the pot with a garnish
7. cover the pot and cook in oven for 30 minutes at 400
8. reduce heat to 325 and cook for 1 more hour
9. heat remaining butter and oil in frying pan and cook shallots until golden
10. saute white mushrooms in frying pan for 2-3 minutes and then add mushrooms and shallots to pot and cook for 30 minutes
11. in a bowl mix together remaining flour, suet, salt, mustard powder, parsley and thyme with enough cold water to make a soft sticky dough
12. shape into small balls and place them in the top of the pot
13. cover and cook for another 25 minutes