Beef Casserole with Parmesan Dumplings | JK BBQ & Outdoor

Ingredients

• 2 tbsp olive oil
• 1 kg blade steak, cut into 3-4cm chunks
• Salt
• Freshly ground black pepper
• 2 onions, chopped
• 3 garlic cloves, peeled and finely chopped
• 5 slices prosciutto, chopped
• 400 g button mushrooms, halved
• 2 tbsp plain flour
• 600 ml beef stock
• 250 ml red wine
• 3 fresh thyme sprigs
• 3 bay leaves
• 100 g butter
• 2 cups self-raising flour
• ½ cup parmesan
• 200 ml milk