Beef stew with dumplings
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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, .