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Veal And Vegetables Stew With Fluffy Dumplings

Meat.Bible's picture
Ingredients
  Veal 1 Pound, cut in 1 inch cubes
  All purpose flour 1 Tablespoon
  Shortening 3 Tablespoon
  Hot water 2 3⁄4 Cup (44 tbs)
  Diced potatoes 1⁄2 Cup (8 tbs)
  Diced carrots 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Bay leaf 1
  Worcestershire sauce 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper 1 Dash
For fluffy dumplings
  Canned tomato sauce 8 Ounce (1 Can)
  Canned peas 1⁄2 Cup (8 tbs)
  All purpose flour 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
Directions

Coat meat with flour; brown slowly in hot shortening.
Add 2 1/4 cups water; cover and simmer (don't boil) for 1 hour.
Add potatoes, carrots, celery, onion, bay leaf, Worcestershire sauce, salt, and pepper.
Continue cooking 15 to 20 minutes or till meat is tender.
Meanwhile, prepare Fluffy Dumplings: Sift together 1 cup sifted all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Combine 1/2 CUP rnilk and 2 tablespoons salad oil; add to dry ingredients, stirring with fork just till flour is moistened.
Add tomato sauce and peas to stew; bring to boiling.
Drop dumpling mixture from tablespoon atop bubbling stew.
Cover tightly.
Reduce heat (don't lift cover) and simmer 12 to 15 minutes longer; remove dumplings and bay leaf.
In shaker, mix flour with 1/4 cup cold water.
Stir into stew; cook and stir till mixture thickens and bubbles.
Serve with Fluffy Dumplings.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Veal

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