|¼ cup||All-purpose flour|
|2 pounds||Beef stew meat, cubed|
|2 mediums||Onions, chopped|
|2 tablespoons||Cooking oil|
|2 cans||(10 1/2 oz) condensed beef broth, undiluted|
|1 tablespoon||Red wine vinegar|
|6 mediums||Carrots, in 2" chunks|
|1 teaspoon||Dried thyme|
|¼ teaspoon||Garlic powder|
|¾ cup||Seasoned dry bread crumbs|
|1 tablespoon||All-purpose flour|
|1 tablespoon||Minced fresh parsley|
|1 tablespoon||Minced onion|
|½ teaspoon||Dried thyme|
|2½ cup||Raw potatoes, finely shredded|
|Additional all-purpose flour|
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 1½ 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 ½" 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.
Submitted by Shawn Asiala, Boca Ratan, Florida MC formatting by bobbi744@...
Recipe by: Country Woman Magazine, Sample Edition, p. 9 Posted to MC-Recipe Digest V1 #631 by Roberta Banghart <bobbi744@...> on Jun 01, 1997
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