This dinner was a hearty Italian styled beef and mushroom stew with plenty of tomatoes, garlic and some red wine in the sauce. The dumplings were flavoured with parmesan and provolone cheese and chopped herbs.
1 cup SR flour
2 tablespoons melted butter
2 tablespoons milk approximately
for cheese and herb
2 tablespoons grated parmesan or provolone piccante
1 -2 tablespoons chopped fresh herbs, I used 1 tablespoon fresh parsley and 1 tablespoon of oregano. Fresh chives are also very good.
Roll into small balls about the size of a walnut, they expand as they cook.
The stew needs to have a reasonable amount of sauce as the dumplings absorb some of the moisture. If the stew is abit dry add some boiling water. The dumplings can be cooked on the stove top or in the oven. If cooking in the oven they usually take longer to cook.