| Ingredients: |
- 1/4 cup All-purpose flour
- 3/4 tsp Salt
- 1/2 tsp Pepper
- 2 lb Beef stew meat, cubed
- 2 md Onions, chopped
- 2 Tbs Cooking oil
- 2 cn (10 1/2 oz) condensed beef broth, undiluted
- 3/4 cup Water
- 1 Tbs Red wine vinegar
- 6 md Carrots, in 2" chunks
- 2 Bay leaves
- 1 tsp Dried thyme
- 1/4 tsp Garlic powder
- DUMPLINGS
- 1 Egg
- 3/4 cup Seasoned dry bread crumbs
- 1 Tbs All-purpose flour
- 1 Tbs Minced fresh parsley
- 1 Tbs Minced onion
- 1/2 tsp Dried thyme
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 1/2 cup Raw potatoes, finely shredded
- Additional all-purpose flour
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| Directions: |
- 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.
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