Ingredients

Metric
Imperial

For the beef stew

  • 50 ml SASKO CAKE WHEAT FLOUR
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 500 g beef, cubed
  • 2 tbsp canola oil
  • 1 onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 bay leaves
  • 1 tsp thyme, dried
  • 200 g button mushrooms, halved
  • 2 tbsp tomato paste
  • 1 can chopped tomatoes
  • 500 ml beef stock

For the amadombolo

  • 300 g SASKO CAKE WHEAT FLOUR
  • 1 tsp salt
  • 1 tsp sugar
  • 7 g instant dry yeast
  • 390 ml warm water (more or less)

For the beef stew

  • 1.69 oz SASKO CAKE WHEAT FLOUR
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 17.64 oz beef, cubed
  • 2 tbsp canola oil
  • 1 onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 bay leaves
  • 1 tsp thyme, dried
  • 7.05 oz button mushrooms, halved
  • 2 tbsp tomato paste
  • 1 can chopped tomatoes
  • 16.91 oz beef stock

For the amadombolo

  • 10.58 oz SASKO CAKE WHEAT FLOUR
  • 1 tsp salt
  • 1 tsp sugar
  • 0.25 oz instant dry yeast
  • 13.19 oz warm water (more or less)

Method

For the beef stew

  1. Season SASKO CAKE WHEAT FLOUR with salt and pepper.
  2. Lightly coat the beef cubes with the seasoned SASKO All Purpose Flour.
  3. In a large saucepan, heat the oil over high heat and start searing the beef until brown. Set aside.
  4. Using the same saucepan, sauté the onions, carrot, celery and mushroom until softened and becomes slightly brown.
  5. Add the tomato paste, tomatoes, beef stock, bay leaves and thyme and bring to a simmer.
  6. Return the beef to the saucepan and cover with a lid.
  7. Let the stew simmer for 1 hour or until the meat is tender.

For the amadombolo

  1. To make the amadombolo, mix SASKO CAKE WHEAT FLOUR, salt, sugar and the dry yeast in a bowl and add enough water to form a soft, pliable dough.
  2. Knead the dough for about 10 minutes or until it becomes elastic.
  3. Cover the dough with cling film and let it rise for 30 minutes in a warm place.
  4. Break off pieces of the dough and roll into balls.
  5. Place the balls into the stew that has been cooking for about 40 minutes and cover again with the lid to continue simmering for another 20 minutes or until the dumplings have cooked through.

Ingredients

For the beef stew

  • 50 ml SASKO CAKE WHEAT FLOUR
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 500 g beef, cubed
  • 2 tbsp canola oil
  • 1 onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 bay leaves
  • 1 tsp thyme, dried
  • 200 g button mushrooms, halved
  • 2 tbsp tomato paste
  • 1 can chopped tomatoes
  • 500 ml beef stock

For the amadombolo

  • 300 g SASKO CAKE WHEAT FLOUR
  • 1 tsp salt
  • 1 tsp sugar
  • 7 g instant dry yeast
  • 390 ml warm water (more or less)

Method

For the beef stew

  1. Season SASKO CAKE WHEAT FLOUR with salt and pepper.
  2. Lightly coat the beef cubes with the seasoned SASKO All Purpose Flour.
  3. In a large saucepan, heat the oil over high heat and start searing the beef until brown. Set aside.
  4. Using the same saucepan, sauté the onions, carrot, celery and mushroom until softened and becomes slightly brown.
  5. Add the tomato paste, tomatoes, beef stock, bay leaves and thyme and bring to a simmer.
  6. Return the beef to the saucepan and cover with a lid.
  7. Let the stew simmer for 1 hour or until the meat is tender.

For the amadombolo

  1. To make the amadombolo, mix SASKO CAKE WHEAT FLOUR, salt, sugar and the dry yeast in a bowl and add enough water to form a soft, pliable dough.
  2. Knead the dough for about 10 minutes or until it becomes elastic.
  3. Cover the dough with cling film and let it rise for 30 minutes in a warm place.
  4. Break off pieces of the dough and roll into balls.
  5. Place the balls into the stew that has been cooking for about 40 minutes and cover again with the lid to continue simmering for another 20 minutes or until the dumplings have cooked through.

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