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Veal With Dumplings

Meat.Bible's picture
Ingredients
  Veal 1 1⁄2 Pound, cut in 1-inch cubes
  All purpose flour 3 Tablespoon
  Shortening 2 Tablespoon
  Tomato juice 4 Cup (64 tbs)
  Salt 2 Teaspoon
  Monosodium glutamate 1 1⁄2 Teaspoon
  Bottled hot pepper sauce 6 Drop
  Diced pared potatoes 1 Cup (16 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Snipped parsley 2 Tablespoon
  Corn bread mix 10 Ounce (1 Package)
Directions

Coat meat with flour.
In Dutch oven, brown meat slowly on all sides in hot shortening; add tomato juice, salt, monosodium glutamate, and hot pepper sauce.
Cover; simmer (don't boil) for 45 minutes.
Add potatoes, celery, and onion; cover and continue cooking about 30 minutes or till vegetables are almost done.
For corn-bread dumplings, add parsley to corn-bread mix.
Using only 1/2 cup milk, prepare batter according to package directions.
Drop rounded tablespoon of corn-bread batter onto hot bubbling stew.
Cover tightly and cook (don't lift cover) about 10 minutes or till dumplings are done.

Recipe Summary

Cuisine: 
European
Method: 
Boiled
Ingredient: 
Veal

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