| Beef Stew with Dumplings
1 1/2 pounds of lean beef (boned chuck;
1 1/2 teaspoons of salt
1/8 teaspoon of pepper
3 tablespoons of all-purpose flour
3 tablespoons of shortening
4 cups of water
1/2 teaspoon of Tabasco sauce
12 small White onions, peeled
6 medium Carrots, scraped and cut
1 1/2 cups of all-purpose flour
2 teaspoons of baking powder
3/4 teaspoon of salt
3/4 cup of milk |
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Cut beef into 1-1/2 inch pieces. Blend together 1/2 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, 1/2 teaspoon of the salt, and Tabasco sauce. Cover; simmer for 2 to 2-1/2 hours until meat is almost tender. Add remaining 1/2 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 Farmers Southern Country Cookbook>, by the editors of the Progressive Farmer Magazine. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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