Beef stew with deauville dumplings

Yield: 8 servings

Measure Ingredient
2 pounds Stewing Beef -- cut in 1 inch cubes
2 tablespoons Shortening
4 cups Hot Water
2 Onions -- sliced
1 Bay Leaf
1 tablespoon Salt
¼ teaspoon Pepper
1½ cup Pillsbury's Best All-Purpose
Flour
2 teaspoons Baking Powder
½ teaspoon Salt
½ cup Currants
6 Carrots -- cut in 1" strips
6 Potatoes -- cut in quarters
1 pack Peas, Frozen -- (10-oz)
¼ cup Flour
½ cup Cold Water
1 teaspoon Bottled Brown Bouquet Sauce if desired
1 Egg -- slightly beaten
½ cup Milk
2 tablespoons Cooking Oil
1 teaspoon Instant Minced Onions

DUMPLINGS

Brown beef in shortening in a Dutch oven or large skillet. Stir in hot water, sliced onions, bay leaf, salt and pepper. Cover; simmer for 1½ to 2 hours until meat is tender. Remove bay leaf. Add carrots and potatoes. Cover and cook 20 to 30 mins until almost tender. Add peas.

Combine flour and cold water. Add to hot stew, stirring until thickened. Heat to boiling. Add bouquet sauce, if desired. Top with dumplings.

Dumplings: Combine flour, baking powder, salt and currants in mixing bowl. Add egg, milk, oil and onion. Mix only until moist. Drop 8 to 10 tablespoonfuls on top of stew. Cover. Steam 12 to 15 mins. Do not remove cover during steaming.

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

Makes 8 to 10 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

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