1/4 cup All-purpose flour
3/4 tsp Salt
1/2 tsp Pepper
2 lb Beef stew meat, cubed
2 medium Onions, chopped
2 tbsp Cooking oil
2 can (10 1/2 oz) condensed beef broth, undiluted
3/4 cup Water
1 tbsp Red wine vinegar
6 medium Carrots, in 2" chunks
2 Bay leaves
1 tsp Dried thyme
1/4 tsp Garlic powder
DUMPLINGS
1 Egg
3/4 cup Seasoned dry bread crumbs
1 tbsp All-purpose flour
1 tbsp Minced fresh parsley
1 tbsp Minced onion
1/2 tsp Dried thyme
1/2 tsp Salt
1/2 tsp Pepper
2 1/2 cup Raw potatoes, finely shredded
Additional all-purpose flour
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In a plastic bag, combine flour, salt and pepper. Add meat; toss to coat. In a 4 quart Dutch oven, cook meat and onions in oil until the meat is browned and onions are tender. Stri in broth, water, vinega,l carrots and seasonings; bring to aboil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender. Remove by leaves. In a bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes; mix well. With floured hands, shape into 1 1/2" balls. Dust with flour. Bring stew to a boil; drip dumplings onto stew. Cover and simmer for 30 minutes. Do not Lift Cover. Serve immediately.
Yield : 6 servings.
Submitted by Shawn Asiala, Boca Ratan, Florida
MC formatting by bobbi744@sojourn.com
Recipe by: Country Woman Magazine, Sample Edition, p. 9 Posted to MC-Recipe Digest V1 #631 by Roberta Banghart <bobbi744@sojourn.com> on Jun 01, 1997
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