Post by chief_cook2 on Sept 28, 2004 16:03:53 GMT -6
This is from Country Woman
1/4 c. all-purpose flour 3/4 tsp. salt 1/2 tsp. pepper 2 lbs. beef stew meat, cubed 2 med. onions, chopped 2 T. cooking oil 2 cans (10 1/2 oz. ea.) condensed beef broth, undiluted 3/4 c. water 1 T. red wine vinegar 6 med. carrots, cut into 2-in. chunks 2 bay leaves 1 tsp. dried thyme 1/4 tsp. garlic powder DUMPLINGS:
1 egg 3/4 c. seasoned dry bread crumbs 1 T. all-purpose flour 1 T. minced fresh parsley 1 T. minced onion 1/2 tsp. dried thyme 1/2 tsp. salt 1/2 tsp. pepper 2-1/2 cups finely shredded raw potatoes Additional all-purpose flour
In a plastic bag, combine flour, salt and pepper. Add meat; toss to coat. In a 4-qt. Dutch oven, cook meat and onions in oil until meat is browned and onions are tender. Stir in broth, water, vinegar, carrots and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender. Remove bay 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 in. balls. Dust with flour. Bring stew to a boil; drop dumplings onto stew. Cover and simmer for 30 minutes (do not lift cover). Serve immediately. Yield: 6 servings
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