Yields1 ServingPrep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins
2tbspolive oil
1kgblade steak, cut into 3-4cm chunks
Salt
Freshly ground black pepper
2onions, chopped
3garlic cloves, peeled and finely chopped
5slices prosciutto, chopped
400gbutton mushrooms, halved
2tbspplain flour
600mlbeef stock
250mlred wine
3fresh thyme sprigs
3bay leaves
DUMPLINGS
100gbutter
2cupsself-raising flour
½cupparmesan
200mlmilk
1
Set up your barbecue for direct cooking. Place a casserole dish (without lid) at the centre of the grill and add 2 tablespoons oil. Preheat on high for 10 minutes.
2
Lightly oil the steak and season with salt and pepper.
3
Once your barbecue is preheated, leave the heat setting on high. Add the onion, garlic, prosciutto, and mushrooms to the casserole dish and cook for 5 to 6 minutes, stirring occasionally. At the same time, add the beef to the grill around the casserole dish. Cook for 3 to 4 minutes per side, 6 to 8 minutes in total. When the onion mixture is cooked, add the flour and stir through, then add the beef from the grill.
4
Remove the casserole dish from your barbecue wearing heatproof/oven gloves.
5
Turn your barbecue to the roast setting (add a convection tray and trivet if using a Q) using tongs and/or heatproof gloves. Add the stock and wine to the casserole, stir through, then add the thyme and bay leaves. Place the lid on the casserole dish and place on the barbecue. Cook for 2 hours.
6
In a bowl rub the butter into the self-raising flour. Stir in the Parmesan and milk. Combine well. Roll into 25 to 30 small balls and place on top of the casserole. Leave the lid off the casserole dish and cook until the dumplings are golden and cooked through, 20 to 25 minutes.
Ingredients
2tbspolive oil
1kgblade steak, cut into 3-4cm chunks
Salt
Freshly ground black pepper
2onions, chopped
3garlic cloves, peeled and finely chopped
5slices prosciutto, chopped
400gbutton mushrooms, halved
2tbspplain flour
600mlbeef stock
250mlred wine
3fresh thyme sprigs
3bay leaves
DUMPLINGS
100gbutter
2cupsself-raising flour
½cupparmesan
200mlmilk
Directions
1
Set up your barbecue for direct cooking. Place a casserole dish (without lid) at the centre of the grill and add 2 tablespoons oil. Preheat on high for 10 minutes.
2
Lightly oil the steak and season with salt and pepper.
3
Once your barbecue is preheated, leave the heat setting on high. Add the onion, garlic, prosciutto, and mushrooms to the casserole dish and cook for 5 to 6 minutes, stirring occasionally. At the same time, add the beef to the grill around the casserole dish. Cook for 3 to 4 minutes per side, 6 to 8 minutes in total. When the onion mixture is cooked, add the flour and stir through, then add the beef from the grill.
4
Remove the casserole dish from your barbecue wearing heatproof/oven gloves.
5
Turn your barbecue to the roast setting (add a convection tray and trivet if using a Q) using tongs and/or heatproof gloves. Add the stock and wine to the casserole, stir through, then add the thyme and bay leaves. Place the lid on the casserole dish and place on the barbecue. Cook for 2 hours.
6
In a bowl rub the butter into the self-raising flour. Stir in the Parmesan and milk. Combine well. Roll into 25 to 30 small balls and place on top of the casserole. Leave the lid off the casserole dish and cook until the dumplings are golden and cooked through, 20 to 25 minutes.
