| 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
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