Beef Stew With Dumplings
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Lean beef, boned chuck |
| round flank or rump | ||
| 1 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 3 | T | All-purpose flour |
| 3 | T | Shortening |
| 4 | c | Water |
| 1/2 | t | Tabasco sauce |
| 12 | White onions, peeled | |
| 6 | Carrots, scraped and | |
| quartered | ||
| 1 1/2 | c | All-purpose flour |
| 2 | t | Baking powder |
| 3/4 | t | Salt |
| 3/4 | c | Milk |
INSTRUCTIONS
Cut beef into 1-1/2 inch pieces. Blend together 1/2 teaspoon of the salt, pepper, and flour. Roll pieces of meat in blended mixture. Put shortening in a heavy kettle; add beef, and brown on all sides. Add water, 1/2 teaspoon of the salt, and Tabasco sauce. Cover; simmer for 2 to 2-1/2 hours until meat is almost tender. Add remaining 1/2 teaspoon salt, onions, and carrots; cover, and cook until vegetables are tender. For dumplings, sift together flour, baking powder, and salt. Add milk; stir only until blended. Drop by spoonfuls on top of piece of meat or vegetable in stew. Cook uncovered for 10 minutes; cover tightly, and cook over low heat for 10 minutes longer. Yield: 6 servings. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 675
Calories From Fat: 415
Total Fat: 46.1g
Cholesterol: 122.8mg
Sodium: 1128.3mg
Potassium: 336.3mg
Carbohydrates: 28.7g
Fiber: <1g
Sugar: 1.6g
Protein: 33.6g