| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Meat, Dishes | 8 | Servings | |
INGREDIENTS
| 2 | lb | Beef stew meat |
| 6 | c | Water |
| 1 1/2 | ts | Salt |
| 4 | md | Potato |
| 1 1/2 | c | Flour, all-purpose |
| 1 | Whole egg | |
| 3 | tb | Milk |
| 1 | ts | Minced onions |
| 1 | ts | Parsley |
INSTRUCTIONS
Dough Recipe: Beat Egg and Add Milk Add Flour To Make A Stiff Dough Roll Out Paper Thin and Cut in Inch Squares Keep Broth Boiling While Adding Dough Squares In Order To Keep Them >From Sticking Together. Alternate Dough Recipe: Add 4 -5 Tablespoons Broth To Flour To Make A Stiff Dough. Roll out Paper Thin And Cut In Inch Squares Keep Broth Boiling While Adding Dough Squares In Order To Keep Them From Sticking Together. Final Preparation: Cook Meat In Salt Water Until It Is Tender ( About 4 Hours on Low ( 2 ) ). Remove Meat From Broth - Add Minced Onion and Parsley To Broth. Bring To Fast Boil and Add Alternate Layers Of Cubed Potatoes and Squares Of Dough. (See Hints and Tips Below for Dough Recipe) Cover and Cook 20 Minutes Adding Additional Water If Needed. Add Meat and Stir Through Potpie. Recipe By : James L. Diller File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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