CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy, Vegetables |
|
Beef, Breads |
4 |
Servings |
INGREDIENTS
6 |
|
Quartered Carrots |
2 |
lb |
Cubed Stew Beef |
1 |
|
Sliced Onion |
1 |
|
Clove Garlic |
4 |
c |
Boiling Water |
1 |
t |
Worcestershire Sauce |
1 |
t |
Sugar |
1 |
T |
Salt |
1/2 |
t |
Pepper |
1/2 |
t |
Paprika |
1 |
c |
Flour |
1/2 |
t |
Salt |
1/2 |
t |
Baking Powder |
1/2 |
c |
Milk |
2 |
T |
Vegetable Oil |
INSTRUCTIONS
HOBO STEW: Brown meat in hot oil. Add water, Worcestershire sauce,
garlic, onion and seasonings. Simmer for 2 hours, stirring
occasionally to keep from sticking. Add carrots. Continue cooking
for 20 to30 minutes or until carrots are done. (Cubed potatoes may be
added at the same time as the carrots, or leftover green beans or peas
during the last 10 minutes of cooking). Remove meat and vegetables,
thicken liquid for gravy and return meat and vegetables. DUMPLINGS:
Sift flour, salt and baking powder together. Add milk and vegetable
oil to make soft dough. Drop by spoonfuls over Hobo Stew, covering
top. Cover tightly and steam without lifting lid for 12 to 15 minutes
or until dumplings are fluffy. From: Syd's Cookbook. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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