Preparation time is 20minutes
Cook time is 2hours
Total time is 2hours 20minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
18 Ingredients
Number of servings
6
Polenta dumplings
- 2/3 cup polenta
- 1 1/3 cups self-raising flour
- 2/3 cup shredded pizza cheese
- 1/3 cup milk, plus 1 tbs for brushing
- 40grams unsalted butter, melted
- 2tablespoons extra virgin olive oil
- 1kilograms oyster blade beef steaks, cut into 3cm pieces
- 1 large brown onion, halved, cut into thick wedges
- 3 small carrots, thickly sliced
- 2 sticks celery, thickly sliced
- 2 cloves garlic, crushed
- 35grams Woolworths taco seasoning
- 2tablespoons plain flour
- 400grams canned cherry tomatoes
- 1/2 cup salt-reduced tomato paste
- 400grams Mexican three-bean mix, rinsed, drained
- 1/3 cup extra light sour cream
- 1/4 bunch coriander
Description
Creamy, soft polenta dumplings are the perfect sponge to soak up all the Mexican flavours of this rich and hearty casserole.
Method
Step 1 of 4
Heat oil in a large heavy-based saucepan over medium-high heat. Cook beef, in batches, for 2-3 minutes or until browned. Transfer to a plate.
Step 2 of 4
Add onion, carrot, celery and garlic to pan and cook, stirring, for 3 minutes or until browned. Stir in taco seasoning and flour. Add 3/4 cup water and stir until mixture thickens. Stir in canned tomatoes and tomato paste and bring to the boil. Reduce heat to low and simmer, uncovered, for 11/2 hours or until beef is tender. Stir in beans.
Step 3 of 4
Meanwhile, preheat oven to 200°C/180°C fan-forced. To make dumplings, combine polenta, flour and 1/3 cup cheese in a large bowl. Whisk milk and butter in a jug, then stir into polenta mixture. Shape mixture into 12 equal-sized balls.
Step 4 of 4
Arrange dumplings over beef mixture. Brush dumplings with remaining milk and sprinkle with remaining cheese. Bake for 25 minutes or until golden-brown. Season well. Top with sour cream. Serve sprinkled with coriander.
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