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Meats, Eggs Dutch Beef, Breads – qu, Carrots, Main dishes, Not sent 6 Servings

INGREDIENTS

1/4 c All-purpose flour
3/4 t Salt
1/2 t Pepper
2 lb Beef stew meat, cubed
2 Onions, chopped
2 T Cooking oil
2 10 1/2 oz condensed beef
broth undiluted
3/4 c Water
1 T Red wine vinegar
6 Carrots, in 2" chunks
2 Bay leaves
1 t Dried thyme
1/4 t Garlic powder
1 Egg
3/4 c Seasoned dry bread crumbs
1 T All-purpose flour
1 T Minced fresh parsley
1 T Minced onion
1/2 t Dried thyme
1/2 t Salt
1/2 t Pepper
2 1/2 c Raw potatoes, finely
shredded
Additional all-purpose flour

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 581
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 37.7mg
Sodium: 1453.1mg
Potassium: 1290.6mg
Carbohydrates: 105.1g
Fiber: 9.1g
Sugar: 9.4g
Protein: 16.7g


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