Veal Cubes With Dumplings
|Veal stew meat||1 1⁄2 Pound, cut in 1-inch cubes|
|Fat||2 1⁄2 Tablespoon|
|Tomato juice||4 Cup (64 tbs)|
|Monosodium glutamate||1 1⁄2 Teaspoon|
|Tabasco sauce||6 Dash|
|Diced pared potatoes||1 Cup (16 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
|Corn bread mix||10 Ounce (1 Package)|
Roll meat in flour.
Brown slowly in small amount hot fat in Dutch oven; add tomato juice and seasonings.
Cover and simmer (don't boil) 1 hour.
Add vegetables; cover and continue cooking about 30 minutes or till vegetables are almost done.
Corn-meal Dumplings: Add parsley to cornbread mix.
Using only 1/3 cup milk, prepare batter according to package directions.
Drop rounded tablespoons onto hot bubbling stew.
(Dumplings will slide off spoon easily if you dip spoon in stew first each time.) Cover tightly and steam (don't lift cover) about 10 minutes or till dumplings are done.