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