Laredo Beef With Chili Dumplings

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David Platt

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Beef, Main dish	8	Servings

INGREDIENTS

		LELAND CGVH43B
2	lb	Boneless beef chuck, lean
1/4	c	Flour
2	t	Salt
1	t	Chili powder
1		Whole-kernel corn, 12 to
16		Oz), Oz
16	oz	Red kidney beans, Canned
1		Beef bouillon cube
1/2	t	Cumin
1/4	t	Pepper
2	T	Oil
1		Onion, chopped
1	T	Butter
1	t	Chili powder
3/4	c	Milk
2	c	Biscuit mix

INSTRUCTIONS

Trim all fat from beef and cut into 1" cubes.  Shake meat with flour,
salt, chili powder, cumin and pepper in a paper bag to coat well. Add
beef cubes to oil, a few at a time, and brown. Stir in onion and  saute
until soft. Drain liquids from corn and beans into a large  measuring
container, add water, if needed,to make 3 cups. Stir into  beef mixture
with beef bouillon cube and cover.  Heat to boiling;  lower heat and
simmer for 2 hours or until beef is tender. Stir in  corn and beans;
heat to boiling again. While vegetables heat, make  chili dumplings.
Heat 1 tablespoon butter with chili powder in a  small saucepan until
bubbly. In large bowl add milk and chili-butter  mix all at once and
stir with a fork until evenly moist. Drop batter  by tablespoon on top
of boiling stew to make 12 mounds. Cook  uncovered, 10 minutes. Cover.
Cook 10 minutes longer or until  dumplings are fluffy-light.
Bette...NM Source: *P Food Forum 4/25/93  MM Format Norma Wrenn npxr56b
Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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