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