Beef Curry & Dumplings

TJM Sunshine Coast Drive Weekend | Kenilworth February 2015
Cooking Competition, winning recipe by Colin

Ingredients

• 1.5kg blade steak
• 3 tablespoons butterkid3
• 1 onion
• 2 peeled green apples
• 2 medium bananas
• 1 tbsp curry powder (or to taste)
• 4 tbsp plain flour
• 3 cups water
• 1 beef stock cube
• 2 tbsp brown sugar
• Salt, pepper to taste
• Dumplings
• 2 cups self raising flour
• Pinch of salt
• Milk

Method (Curry)

• Coat meat in flour and brown in 90g of melted butter.
• Add chopped onion, cook 1 minute.
• Add water and stir.
• Peel and dice apples and bananas and add to pot with curry power, beef stock, brown sugar, salt and pepper.
• Cover and cook until meat is tender on low heat*
• Don’t let your camp oven run out of water or it will burn.
• Cook for approximately 2 hours.

Method (Dumplings)

• Mix self raising flour and salt in a bowl.
• Add enough milk to combine together.
• Not too wet and not too dry is the trick.
• Drop in approximately two tablespoons of dumpling mix at a time.
• Close lid and leave for approximately 20 minutes on medium heat.
• I don’t put heat on top of the lid.

* prepare your fire prior and pre heat your camp oven. Or if at home cook on the stove in a large pot on a low heat so just simmering.

NOTE: Make sure you still have a fair bit of liquid in your camp oven when you add the dumpling mix. Dumplings will absorb some of the liquid when cooking.

Enjoy!