A recipe from the Good Food collection.
1.4 kg (3 lb 2 oz) chuck or other braising steak, cut into 3 cm (1¼ inch) chunks
35 g (1¼ oz/¼ cup) plain (all-purpose) flour
60 ml (2 fl oz/¼ cup) olive oil
2 onions, finely chopped
100 g (3½ oz) speck or smoked bacon, finely chopped
2 teaspoons caraway seeds
2 kohlrabi (about 500 g/1 lb 2 oz in total), peeled and cut into 2 cm (¾ inch) chunks
2 granny smith apples, peeled, cored and quartered, then cut into 2 cm (¾ inch) chunks
250 ml (9 fl oz/1 cup) sweet alcoholic apple cider
500 ml (17 fl oz/2 cups) beef stock
2 thyme sprigs
chopped flat-leaf (Italian) parsley, to serve
3 desiree potatoes (about 400 g/14 oz in total), peeled and cut into 5 mm (¼ inch) slices
2 eggs, lightly beaten
60 g (2¼ oz/¼ cup) horseradish cream
1 small handful flat-leaf (Italian) parsley, finely chopped
150 g (5½ oz/1 cup) self-raising flour, sifted
1. Preheat the oven to 170°C (325°F/Gas 3).
2. To make the horseradish dumplings, bring some salted water to the boil in a large flameproof casserole dish, add the potato slices and cook for 7–8 minutes, or until tender. Drain well, reserving the dish, and place the slices in a bowl to cool slightly. Add the eggs, horseradish cream and parsley to the potato and season well with sea salt and freshly ground black pepper. Stir with a wooden spoon or mash with a fork until the mixture is smooth and comes together. Cover and set aside.
3. Toss the beef in the flour to coat, shaking off any excess. Season the meat well. Heat 1 tablespoon of the olive oil in the casserole dish over medium heat. Sauté the onion, speck and caraway seeds for 7–8 minutes, or until the onion has softened. Remove to a large bowl. Heat another tablespoon of oil in the dish, then add half the beef and cook over medium–high heat for 4–5 minutes, turning often, or until browned all over. Add to the onion mixture. Heat the remaining oil in the dish and brown the remaining beef.
4. Return the onion and beef mixtures to the dish. Add the kohlrabi, apple, cider, stock and thyme sprigs and slowly bring to a simmer. Cover, transfer to the oven and bake for 50 minutes.
5. Add the flour to the dumpling mixture and combine well. Turn out onto a lightly floured surface, then form into two logs about 30 cm (12 inches) long. Cut each log into 10 rounds about 3 cm (1¼ inches) thick, then roll each piece into a ball. Place the dumplings on top of the braise, then cover and bake for 20 minutes. Remove the lid and bake for another 20 minutes, or until the dumplings are cooked.
6. Divide the braise and dumplings among warm deep bowls, scatter with parsley and serve.