| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dutch | Beef, Breads – qu, Carrots, Main dishes, Not sent | 6 | Servings |
INGREDIENTS
| 1/4 | c | All-purpose flour |
| 3/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | lb | Beef stew meat, cubed |
| 2 | md | Onions, chopped |
| 2 | tb | Cooking oil |
| 2 | cn | (10 1/2 oz) condensed beef broth, undiluted |
| 3/4 | c | Water |
| 1 | tb | Red wine vinegar |
| 6 | md | Carrots, in 2" chunks |
| 2 | Bay leaves | |
| 1 | ts | Dried thyme |
| 1/4 | ts | Garlic powder |
| 1 | Egg | |
| 3/4 | c | Seasoned dry bread crumbs |
| 1 | tb | All-purpose flour |
| 1 | tb | Minced fresh parsley |
| 1 | tb | Minced onion |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 1/2 | c | Raw potatoes, finely shredded |
| Additional all-purpose flour |
INSTRUCTIONS
DUMPLINGS 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
A Message from our Provider:
“Buy into the firm foundation – Jesus!”