Dublin stew with dumplings

Yield: 6 servings

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


* 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

Similar recipes