- 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
| - 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
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