beef stew with dumplings

Categories
Soup
Yield
6 Servings
MeasureIngredient
1½ pounds Lean beef (boned chuck; round, flank; or rump)
1½ teaspoon Salt
⅛ teaspoon Pepper
3 tablespoons All-purpose flour
3 tablespoons Shortening
4 cups Water
½ teaspoon Tabasco sauce
12 smalls White onions; peeled
6 mediums Carrots; scraped and quartered
1½ cup All-purpose flour
2 teaspoons Baking powder
¾ teaspoon Salt
¾ cup Milk

Cut beef into 1-½ inch pieces. Blend together ½ teaspoon of the salt, pepper, and flour. Roll pieces of meat in blended mixture. Put shortening in a heavy kettle; add beef, and brown on all sides. Add water, ½ teaspoon of the salt, and Tabasco sauce. Cover; simmer for 2 to 2-½ hours until meat is almost tender. Add remaining ½ teaspoon salt, onions, and carrots; cover, and cook until vegetables are tender. For dumplings, sift together flour, baking powder, and salt. Add milk; stir only until blended.

Drop by spoonfuls on top of piece of meat or vegetable in stew. Cook uncovered for 10 minutes; cover tightly, and cook over low heat for 10 minutes longer. Yield: 6 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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