Name: Beef and Mushroom Hot Pot with Cheesy Dumplings
Prep time: 20 min
Cook time: 2 h 45 min
Ingredients: 2 tablespoons oil; 2 onions, chopped; 1kg gravy beef, cut into 3cm pieces; 1/4 cup seasoned flour; 200g Swiss Brown mushrooms, quartered; 2 cups water; 2 tablespoons VEGEMITE; 1 teaspoon brown sugar; 1 3/4 cups SR flour; 30g butter, chopped; 1 cup grated Tasty Cheese; 1/2 cup water, extra; Steamed vegetables, for serving

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HEAT the oil in a large flameproof casserole and cook the onion for 3 minutes. Toss the meat in the seasoned flour. Push the onion to the side of the pan; add the meat and brown
PLACE the mushrooms on top, pour over the water and stir in the VEGEMITE and sugar. Bring to the boil, cover and transfer to a moderately slow oven 160°C and bake for 2 hours
REMOVE from oven and increase heat to 200°C. Sift the flour into a bowl and rub in the butter to resemble fine breadcrumbs
STIR in 3/4 cup of cheese. Use a knife to mix in enough water to form a soft dough
TURN out onto a lightly floured board and divide into 12 pieces. Shape each into a ball and place into the casserole so the tops are above the sauce. Sprinkle with remaining cheese
RETURN to the oven and bake uncovered a further 25-30 minutes or until dumplings are browned. Spoon onto serving plates with vegetables. Serve immediately

Tips & Hints:

SERVES: 5-6

HEAT the oil in a large flameproof casserole and cook the onion for 3 minutes. Toss the meat in the seasoned flour. Push the onion to the side of the pan; add the meat and brown
PLACE the mushrooms on top, pour over the water and stir in the VEGEMITE and sugar. Bring to the boil, cover and transfer to a moderately slow oven 160°C and bake for 2 hours
REMOVE from oven and increase heat to 200°C. Sift the flour into a bowl and rub in the butter to resemble fine breadcrumbs
STIR in 3/4 cup of cheese. Use a knife to mix in enough water to form a soft dough
TURN out onto a lightly floured board and divide into 12 pieces. Shape each into a ball and place into the casserole so the tops are above the sauce. Sprinkle with remaining cheese
RETURN to the oven and bake uncovered a further 25-30 minutes or until dumplings are browned. Spoon onto serving plates with vegetables. Serve immediately

Tips & Hints:

SERVES: 5-6

HEAT the oil in a large flameproof casserole and cook the onion for 3 minutes. Toss the meat in the seasoned flour. Push the onion to the side of the pan; add the meat and brown
PLACE the mushrooms on top, pour over the water and stir in the VEGEMITE and sugar. Bring to the boil, cover and transfer to a moderately slow oven 160°C and bake for 2 hours
REMOVE from oven and increase heat to 200°C. Sift the flour into a bowl and rub in the butter to resemble fine breadcrumbs
STIR in 3/4 cup of cheese. Use a knife to mix in enough water to form a soft dough
TURN out onto a lightly floured board and divide into 12 pieces. Shape each into a ball and place into the casserole so the tops are above the sauce. Sprinkle with remaining cheese
RETURN to the oven and bake uncovered a further 25-30 minutes or until dumplings are browned. Spoon onto serving plates with vegetables. Serve immediately