Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: brown the cubed beef in batches in vegetable oil. place in a large pot with the beef stock. brown the onions and add to the stock. bring to the boil and add the black pepper. cover and simmer until the beef is half cooked (about 1 hour). add salt to taste and then the carrots. cover and simmer for a further 30 minutes. add the potatoes and simmer for a further 20 minutes. mix the flour, suet, herbs, salt and pepper and add the water slowly. mix very gently until the dough is stiff. make into small balls without compacting (about 35 mm diameter). check the stew for liquid. add water if it appears to be drying out. add more salt to taste. carefully place the dumplings in the stew, cover tightly and simmer for a further 20 to 30 minutes.

Target recipe: in a small bowl toss the beef well with the lemon juice, add the flour, and toss the beef until it is coated with the flour. in a heavy skillet heat the butter over moderately high heat until the foam subsides and in it brown the beef. transfer the beef with a slotted spoon to a bowl and in the fat remaining in the skillet, cook the onion and the mushrooms over moderate heat, stirring, until they are just tender. add the wine, simmer the mixture for 1 minute, and stir in the broth, the paprika, and salt and pepper to taste. simmer the mixture, stirring for 3 minutes, stir in the beef and the juices that have accumulated in the bowl, and cook the stew until the beef is heated through. serve the stew over cooked egg noodles.