| 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 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 3 |
tb |
All-purpose flour |
| 3 |
tb |
Shortening |
| 4 |
c |
Water |
| 1/2 |
ts |
Tabasco sauce |
| 12 |
sm |
White onions; peeled |
| 6 |
md |
Carrots; scraped and quartered |
| 1 1/2 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 3/4 |
ts |
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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