Spicy Beef With Parsley Dumplings
|Beef chuck roast||4 Pound|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Mixed pickling spice||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
|Baking powder||2 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Butter||2 Tablespoon, melted|
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.