Veal And Vegetables Stew With Fluffy Dumplings
|Veal||1 Pound, cut in 1 inch cubes|
|All purpose flour||1 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)|
|Worcestershire sauce||1 Teaspoon|
|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)|
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.
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.