Alive and Cooking

Beef & Red Capsicum Dumplings in Mushroom Broth

Send to a friend send to a friend! print print recipe


(Serves 4)
250g minced beef
½ jar Piquillo red capsicums, chopped
150g self raising flour
2 eggs
½ Spanish onion, finely chopped
1 litre beef stock
2 tbsp tomato paste
200g button mushrooms, quartered
1 bunch pak choy, chopped
1 bunch broccoli, florets only


In a large mixing bowl, combine all the ingredients except the stock and mushrooms. Massage together, then form into balls.
Pour the stock into a saucepan, add in the mushrooms and dumplings. Bring to the boil, then simmer for 45-60 minutes. Drop in the green vegies for the last 2 minutes of the cooking time and serve.

Beef & Red Capsicum Dumplings in Mushroom Broth