| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Beef, Breads, Syd’s book |
4 |
Servings |
INGREDIENTS
| 6 |
|
Quartered Carrots |
| 2 |
lb |
Cubed Stew Beef |
| 1 |
md |
Sliced Onion |
| 1 |
|
Clove Garlic |
| 4 |
c |
Boiling Water |
| 1 |
ts |
Worcestershire Sauce |
| 1 |
ts |
Sugar |
| 1 |
tb |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Paprika |
| 1 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking Powder |
| 1/2 |
c |
Milk |
| 2 |
tb |
Vegetable Oil |
INSTRUCTIONS
HOBO STEW
DUMPLINGS
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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