Method

1. Prepare the hotpot
2. Put the 6 bacon rashers into the saucepan and cook well
3. Remove bacon from saucepan
4. Cut the gravy beef into 2cm chunks
5. Brown beef in 1 tbs olive oil over medium heat.
6. Remove from saucepan and set aside
7. Add 1 onion, chopped, 500g button mushrooms, halved, and 4 whole garlic cloves, peeled
8. Cook until all ingredients are soft
9. Stir in 2 tbs plain flour.
10. Add 2 cups beef stock, 1 cup red wine, 1/2 cup organo leaves (fresh) and 3 bay leaves.
11. Bring to the boil.
12. Reduce heat to low, add beef and bacon, and simmer covered for 1 1/2 hours.
13. Spoon into a large (2 litre) ovenproof dish.
14. Preheat oven to 200°C.Make the dumplings
15. Rub 50g butter into 2 cups self-raising flour.
16. Stir in 1/2 cup parmesan cheese and 3/4 cup milk.
17. mix well to form a dough
18. Roll into small balls, enough to cover top of oven dish
19. Place on beef.
20. Bake for 20 minutes.