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Spicy Beef With Parsley Dumplings

Beef.Chef's picture
Ingredients
  Beef chuck roast 4 Pound
  Shortening 2 Tablespoon
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Mixed pickling spice 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  All purpose flour 1 Cup (16 tbs)
  Snipped parsley 2 Tablespoon
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1
  Milk 1⁄4 Cup (4 tbs)
  Butter 2 Tablespoon, melted
  Cornstarch 2 Tablespoon
Directions

Trim excess fat from meat.
In Dutch oven or large skillet brown meat slowly on all sides in hot shortening.
Add un-drained tomatoes, wine vinegar, 1 teaspoon salt, sugar, pickling spice, pepper, garlic, and 1/4 cup water.
Cover and simmer till meat is tender, 2 to 2 1/2 hours.
When meat is almost tender, prepare dumplings.
Stir together flour, parsley, baking powder, and 1/2 tea spoon salt.
Combine egg, milk, and melted butter; add to flour mixture, stirring just till blended.
Drop dough by table-spoonfuls directly onto meat in boiling broth.
Return to boiling, then reduce heat and cover tightly.
Simmer till dumplings are done, 12 to 15 minutes; do not lift cover.
Transfer dumplings and roast to serving platter; keep warm.
Pour pan juices into measuring cup; skim off fat.
Add water to juices, if needed, to make 2 cups; return to pan.
Blend 1/4 cup cold water with cornstarch; stir into juices.
Cook and stir till thickened and bubbly.
Season to taste with salt and pepper.
Cook and stir 2 to 3 minutes more.

Recipe Summary

Method: 
Simmering
Ingredient: 
Beef

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