Dublin dumpling stew

Yield: 8 Servings

Measure Ingredient
1 pounds Boneless pork;trimmed, cut into 1 in cubes
2 tablespoons Butter
½ cup Chopped onion
½ cup Chopped celery
1 \N Clove garlic; minced
5 mediums Carrots
3 cups Water
1 tablespoon Beef bouillon granules
1 teaspoon Salt
¼ cup Flour
½ cup Cold water
1 pack (10 oz) frozen mixed vegetables
1½ cup Flour
2 teaspoons Sugar
2 teaspoons Baking powder
1 teaspoon Caraway seed
½ teaspoon Salt
¼ teaspoon Ground mustard
1 \N Egg
⅔ cup Milk
2 tablespoons Vegetable oil

DUMPLINGS

In large kettle or dutch oven over high heat, brown pork in butter. Add onion, celery and garlic, reduce heat to medium and cook until vegetables are tender. Cut carrots into 2 in pieces, then quarter lengthwise; add to pork mixture. add water, bouillon and salt. Reduce heat. cover and simmer for 45 minutes or until the meat and vegetables are tender. Combine flour and cold water until smooth, stir into stew. Bring to a boil, boil and stir for 2 minutes. Add mixed vegetables, reduce heat to low. In a bowl, combine the first six dumpling ingredients. Beat egg, milk and oil, add to dry ingredients all at once. Mix just until moistened. Drop by tablespoon all at once. Mix just until moistened. Drop by tablespoon into bubbling stew.

Cover tightly and simmer for 25 minutes or until the dumplings are cooked through.

Recipe by: Country Pork-1996 TOH Publications Posted to TNT Recipes Digest, Vol 01, Nr 948 by LVFG53A@... (MRS IRA M DENNIS) on Jan 18, 1998

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