| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
Irish |
Irish |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Stew meat, lamb or beef |
| 1/2 |
c |
Flour |
| 3 |
tb |
Vegetable oil |
| 2 |
|
Onions |
| 2 |
|
Carrots, chopped in large pieces |
| 4 |
|
Potatoes, chopped |
| 2 |
|
Tomatoes, peeled and chopped |
| 1/2 |
ts |
Garlic powder |
| 1 |
lg |
Bunch fresh mixed herbs, tied with a string |
| 2 1/2 |
c |
Beef broth |
|
|
Salt and pepper to taste |
| 6 |
c |
Self-rising flour |
| 1 |
c |
Fresh bread crumbs |
| 1 |
tb |
Mixed herbs |
| 1/4 |
c |
Solid shortening |
| 1 |
|
Egg, beaten |
|
|
Broth or water |
|
|
Salt and pepper to taste |
INSTRUCTIONS
DUMPLINGS
Coat meat in flour, then brown in oil in a skillet. Add onions and saute.
Place browned meat, onions and vegetables in large cooking pot. Add garlic
powder. Place herbs in middle of mixture. Cover with broth, cook 2 hours
over low heat. While stew is cooking, make dumplings. During last 20
minutes of cooking, add dumplings. Salt and pepper to taste.
Makes 6 to 8 servings
DUMPLINGS: Mix dry ingredients, then add shortening and egg, mixing
thoroughly. Divide mixture into small pieces, roll into even rounds between
floured hands. Cook in boiling water or broth for 15 minutes. Add to stew
20 minutes before stew is done.
Posted to rec.food.recipes by "Aine.McManus" <mcmanus@maths.anu.edu.au> on
19 Feb 1994.
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