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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!

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