Slow-cooker veal casserole with cheesy parsley dumplings
- 1 tablespoon olive oil
- 750g diced veal
- 4 small brown onions, quartered
- 2 celery stalks, cut into 2cm pieces
- 2 garlic cloves, crushed
- 150g button mushrooms, halved
- 1/2 cup red wine
- 400g can diced tomatoes
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 1 cup self-raising flour
- 50g butter, chopped
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon finely chopped fresh flat-leaf parsley leaves
- 1/2 cup buttermilk
- Step 1 - Heat half the oil in a large frying pan over medium-high heat. Cook veal, in batches, stirring, for 4 minutes or until browned. Transfer to a bowl.
- Step 2 - Heat remaining oil in pan. Add onion, celery and garlic. Cook, stirring, for 4 minutes or until onion has softened. Return veal to pan with mushrooms, wine, tomato, tomato paste and stock. Stir to combine. Transfer to the bowl of a 5 litre slow-cooker. Cover. Turn slow-cooker on low. Cook for 6 hours or until veal is tender. Season with salt and pepper.
- Step 3 - Place flour and butter in a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Season with salt and pepper. Stir in parmesan and parsley. Make a well in centre. Stir in buttermilk until a sticky dough forms.
- Step 4 - Spoon tablespoons of mixture over casserole. Cook, covered, for 35 to 40 minutes or until dumplings are puffed and cooked through. Serve.