astray recipes: Dublin stew with dumplings

Categories: Main dish; Soup/stew; Meats
Yield: 6 servings

Measure	Ingredient
1 pounds	Pork Shoulder -- cut in 1" cubes
⅓ cup	Pillsbury's Best All-Purpose
	Flour*
2 cups	Carrots -- cut in 1" pieces
½ cup	Chopped Onion
½ cup	Chopped Celery
1 cup	Pillsbury's Best All-Purpose
	Flour**
2 teaspoons	Sugar
1½ teaspoon	Baking Powder
½ teaspoon	Salt
1	Clove Garlic -- minced
2 cups	Water
1½ teaspoon	Salt
1 teaspoon	Bottled Brown Bouquet Sauce
3	Beef Bouillon Cubes
1 pack	Mixed Vegetables, Frozen (10
	Oz) -- thawed
¼ teaspoon	Dry Mustard
1 teaspoon	Caraway Seed
⅓ cup	Milk
1	Egg
2 tablespoons	Cooking Oil

DUMPLINGS

* or use Pillsbury's Best Self-Rising Flour ** For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.

Combine pork shoulder and flour in 3-qt casserole. Bake uncovered at 400 F for 20 mins. Add carrots, onion, celery, garlic, water, salt, bouquet sauce and bouillon. Cover and bake at 400 F for 40 mins.

Remove from oven. Stir in mixed vegetables. Drop dumplings by tablespoonfuls onto hot stew; cover and bake at 400 F for 25 mins.

Dumplings: Combine flour, sugar, baking powder, salt, mustard and caraway seeds in mixing bowl. Combine milk, egg and oil. Add to dry ingredients all at once, stirring only until moistened.

Makes 6 to 8 servings.

Recipe By : Pillsbury's Bake Off Main Dish Cook Book - 1968 ed.

From: Dan Klepach Date: 10-01-95 (22:01) (159) Fido: Cooking

dublin stew with dumplings