How to Make Steak and Dumplings or dumplins an Easy Recipe.


Steak and dumplings

This dish is simple to make...

I like this type of meal, because the ingredients are easily available and you can change things to how you prefer.

¼ lb of chicken livers

1lb stewing steak

Four cloves of garlic and about an inch square of fresh ginger.

Teaspoon of mustard seeds, salt to taste.

Flour, suet, baking powder.

Two onions or one large Spanish onion.

add any fresh herbs you have available.

chop your beef into cubes and add a little oil and salt to your pan and heat gently, add the meat and seal it making sure you turn it to get every side cooked evenly. put the meat aside and put a tablespoon of olive oil into your pan, then put the mustard seeds in, leave until they begin to pop. stir in your onions chopped roughly. Actually I like to chop some really rough and some fine, but that’s up to you. cook for ten minutes until the onions turn transparent; add you’re the garlic and ginger fry for about ten minutes.

Chop the livers and dust with seasoned corn flour. Now add the livers into the pan and then the steak. add 1 dessertspoon of balsamic vinegar, 1 dessertspoon of Worcestshire sauce, a tin of good quality tomatoes and a cup of water.

Mix your dumpling mix with the suet and flour and just enough water to make a dough, and then roll into balls.

Put your meat mix into an oven safe dish and place in the oven at gas mark 5 for an hour and thirty minutes. Then add your dumplings, arrange the balls to cover your stew; cook until brown.

scoop the stew into your dish and then place a dumpling, like a treasure island in the middle of it.

Serve to your hungry crew of pirates.

Comments 2 comments

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Derdriu 4 years ago

Tony, What an adventurous, appealing, attractive treasure dish of steak with dumplings! In particular, I'm a fan of chicken livers so you had my attention from the beginning. Also, I like how you introduced the "hungry as a pirate" theme and held on to it to the end. Additionally, I savor in anticipation the impact of balsamic vinegar and Worcestershire sauce in one dish.

Respectfully, and with many thanks for sharing, Derdriu

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tonymead60 4 years ago from Yorkshire Author


The pirate thing is because we call the dumplings 'treasure islands'. The livers make such a difference to the flavour, not everyone likes them.

In my oh so humble opinion you need to add vinegar of some sort to most dishes, the acid cuts through and somehow brings the whole thing together.

you are a star Oh Queen, you must have been up half the night the amount of comments you've left just on my humblest of hubs.

proper champion ar lass


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