Veal Hash With Dumplings
|Veal shoulder||1 Kilogram|
|Vegetable oil/Butter||50 Milliliter|
|Carrots/1 cup /250 ml carrots, thinly sliced||6 Small|
|Hot water/Chicken broth||625 Milliliter|
|Baking powder||10 Milliliter|
|Vegetable oil||30 Milliliter|
Mix together the flour, salt and pepper.
Roll the veal cubes in the mixture.
Microwave 3 minutes at HIGH in an 8-cup (2 L) dish.
Microwave the vegetable oil or the butter.
Place the veal cubes in the hot oil, microwave 2 minutes at HIGH, stir, microwave again 2 minutes at HIGH.
Add celery and carrots, stir.
Add water or chick-en broth.
Cover and microwave 40 minutes at MEDI-UM, or until the meat is tender.
Stir twice during cooking.
Mix together in a bowl the flour, parsley, savory, baking powder and salt.
Place in another bowl the milk, egg and oil.
Mix the two together only when ready to add to the veal cooking juices.
Remove the meat from the juices.
Keep in a warm place.
Mix together the ingredients in the two bowls just enough to blend.
If stirred too much, the dumplings will not be as light.
Drop into the broth with a tablespoon, all around the dish and in the centre.
Cover and microwave 6 minutes at HIGH.
They are cooked when the dumplings are no longer shiny.
Place around the veal and pour the sauce over all.