Yield: 6 Servings
|1½ pounds||Lean beef (boned chuck; round, flank; or rump)|
|3 tablespoons||All-purpose flour|
|½ teaspoon||Tabasco sauce|
|12 smalls||White onions; peeled|
|6 mediums||Carrots; scraped and quartered|
|1½ cup||All-purpose flour|
|2 teaspoons||Baking powder|
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, .