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scottish stew and doughbouys




Source of Recipe


Recipezaar


List of Ingredients




1 lb stewing beef
2 tablespoons seasoned flour
1 onion, chopped
2 carrots, chopped
1/4 turnip, chopped
2 beef bouillon cubes
1 teaspoon cornflour
salt and black pepper
2 ounces beef suet or vegetable suet
4 ounces flour
4 tablespoons water (approx, to make dough)

Recipe



1. chop up beef roll into seasoned flour place into a hot oiled pan to brown (will go crusty on the base. do not worry) place in the chopped veg.
2. cook on medium till softened dissolve cubes in about 3/4 pint of water.
3. pour into stew season with salt/pepper slow cook on low heat until beef is tender.
4. approx 1 1/2 to 2hours.
5. stir often and keep the gravy level up by adding water.
6. doughbouys.
7. blend flour/suet together.
8. mix a little water at a time to make a dough.
9. roll into balls and place on top of gravy about 15/20mins from end of cooking.
10. make sure there is enough gravy as they sook up the liquid.
11. best cooked with lid on pan.
12. when ready they are light and fluffy about double the size.
13. to serve, take out doughbouys and thicken the gravy if required with gravy thickner or a little cornflour mixed with water.
14. i like to cook the stew in the morning switch it off and re-heat when making the doughbouys for our evening meal.
15. always tastes much better.

Serves 4.