Dumplings with beef stew

İngredients: 

1,5 l cake or bread flour
2 x 10 g sachets moment dry yeast
15 ml sugar
5 ml salt
500 ml tepid water
1 l meat stock
60 ml flour
5 ml salt and pepper
1,5 kg stewing sheep, cut into pieces
45 ml oil
1 extensive onion, cleaved
1 green pepper, diced
1 green pepper, diced
10 ml steak and cleave zest
10 ml grill flavor
45 ml Worcester sauce
60 ml unique chutney
500 ml meat stock



Method :

1 Dumplings miix cake or bread flour, yeast, sugar and salt in a huge bowl. Blend in water, a little at any given moment, with a wooden spoon until the point that the blend shapes a mixture.

2 Lightly flour a level surface and ply the batter for 10-15 minutes until it's delicate and never again adheres to your hands. Place it into a substantial softly oiled bowl and leave to ascend to twofold in measure. Thump down, isolate into 16 pieces and shape into little balls.

3 Bring the meat stock to a bubble in a vast pot and stew bunches of 5 or 6 batter balls for 5 minutes. Keep warm on a hot plate.

4 LA MB STEW Mix the flour, salt and pepper. Roll the meat in the prepared flour. Warmth oil in a pot and sear the meat in bunches until sautéed. Put aside.

5 Stir-broil the onion and green pepper for around 2 minutes and season with flavors. Include Worcester sauce and chutney and cook for 3 minutes. Include the stock and meat. Stew for 45-a hour until the point when the meat is delicate. Recharge with water as expected to frame a sauce. 6 Add the cooked dumplings, cover and stew for 5 minutes so they assimilate the flavor.