Ingredients
- 750g lean beef steak mince
- 2 medium onions, very finely chopped in a food processor
- 3tsp hot horseradish sauce
- 2 sprigs thyme, leaves only
- 3tbsp breadcrumbs
- 1tbsp sunflower oil
- 2-3tbsp seasoned flour
- 500ml Guinness
- 500ml beef stock
- 2tsp Worcestershire sauce
- 2tbsp redcurrant jelly;
- 150g plain flour
- 75g suet
- 1tsp baking powder
- 4tsp hot horseradish sauce
- 2 sprigs thyme, leaves only
Instructions
- Mix the steak mince, onions, horseradish, thyme and bread crumbs, season well and shape into 20 meatballs. Set aside in the fridge to firm up for 20 minutes.
- In a heavy-based wide casserole dish, heat the oil over a medium heat. Dust the meatballs in flour then brown on all sides; you may need to do this in batches. Remove from the pan and set aside.
- Add the Guinness, stock, Worcester sauce and redcurrant jelly to the pan, bring to the boil then reduce to a simmer, allow to bubble for 15 minutes. Heat the oven to 180˚C, 160˚C fan.
- For the dumplings, sift the flour and baking powder into a bowl, add the suet and horseradish and enough cold water to create a thick dough. Shape into 8-10 balls.
- Remove the casserole from the heat and add the meatballs, mix gently to coat in the sauce. Scatter the dumplings over the top of the casserole and place in the oven, cover and cook for 20 minutes. Turn the oven up to 200˚C, 180˚C fan. Cook for a further 5-10 minutes or until the dumplings are browned.
