| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Plus 3 tablespoons flour |
| 1/4 |
ts |
Black pepper |
| 4 |
lb |
Stewing beef |
| 1/4 |
c |
Vegetable oil |
| 8 |
c |
Beef stock |
| 1 |
ts |
Salt |
| 8 |
lg |
Potatoes; peeled & quartered |
| 4 |
lg |
Onions; quartered |
| 4 |
|
Carrots; peeled & quartered |
| 1/8 |
|
Head cabbage; sliced thinly |
| 1/4 |
ts |
Dried thyme |
| 1/8 |
ts |
Powdered sage |
| 1/4 |
c |
Water |
INSTRUCTIONS
Work the 1/3 cup flour and pepper into the stew meat. Place in a heavy
kettle and brown the meat over high heat. Stir in the sock and bring to a
boil. Cover the kettle and lower the heat. Simmer for 3 hours. Add the
salt, vegetables, thyme and sage and cook at a low boil for 20 minutes, or
until the potatoes are nearly tender. Mix the remaining flour and water to
a smooth paste, add a few tablespoons of the hot broth and stir the paste
into the soup. Continue stirring rapidly until the soup thickens. Season to
your taste. Drop the dumpling batter by spoonful into the bubbling stew,
making sure they do not touch each other. Cook, covered for two minutes,
then turn the dumpling and cook, covered an additional two minutes. Serve
immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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