Slow cooker veal casserole with cheesy parsley dumplings
recipe

Enjoyable Slow cooker veal casserole with cheesy parsley dumplings Recipe

Pop a few ingredients in your slow cooker and come back later to a no-fuss veal casserole meal. Easy!
Slow cooker veal casserole with cheesy parsley dumplings
Prep Time : 0:20 | Cook Time : 6:55 | Total Time : 7:15 | Serving : 4 person.

Ingredients

  • 1 tablespoon olive oil

  • 750g diced veal

  • 4 small brown onions, quartered

  • 2 celery stalks, cut into 2cm pieces

  • 2 garlic cloves, crushed

  • 150g button mushrooms, halved

  • 1/2 cup red wine

  • 400g can diced tomatoes

  • 1 tablespoon tomato paste

  • 1 cup Massel chicken style liquid stock

  • 1 cup self-raising flour

  • 50g butter, chopped

  • 1/4 cup finely grated parmesan cheese

  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves

  • 1/2 cup buttermilk

Method

  • Step 1

    Heat half the oil in a large frying pan over medium-high heat. Cook veal, in batches, stirring, for 4 minutes or until browned. Transfer to a bowl.

  • Step 2

    Heat remaining oil in pan. Add onion, celery and garlic. Cook, stirring, for 4 minutes or until onion has softened. Return veal to pan with mushrooms, wine, tomato, tomato paste and stock. Stir to combine. Transfer to the bowl of a 5 litre slow-cooker. Cover. Turn slow-cooker on low. Cook for 6 hours or until veal is tender. Season with salt and pepper.

  • Step 3

    Place flour and butter in a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Season with salt and pepper. Stir in parmesan and parsley. Make a well in centre. Stir in buttermilk until a sticky dough forms.

  • Step 4

    Spoon tablespoons of mixture over casserole. Cook, covered, for 35 to 40 minutes or until dumplings are puffed and cooked through. Serve.

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